- 2 cups tepid water
- 1 yeast cake or a package of active dry yeast
- 2 cups unsifted all-purpose flour
- To make sourdough starter from scratch, place two cups of tepid water in a plastic, glass, or earthenware bowl (metal causes a chemical reaction that can kill the yeast), mix in one yeast cake or a package of active dry yeast, then blend in two cups of unsifted all-purpose flour.
- Cover the bowl with plastic wrap or a damp cloth and allow the blend to ferment overnight in a warm place, 85 degrees Fahrenheit to 95 degrees Fahrenheit, stirring at least once with a non-metallic spoon.
- The next morning the culture will be frothy from the carbon dioxide produced by the yeast, and the flour and water you added will have been consumed.
The starter will now be ready to bake with.
To store it for future use
- Refrigerate it in a covered nonmetallic container. Stir it occasionally (once a day isn’t too often), and if you won’t be using it for a long while, feed it once a week or so by removing and discarding about half the sponge, then stirring in a cup of flour and a cup of warm water.
- Let the starter ripen overnight as you did in the beginning, and with each “replenishing,” the starter will grow a little healthier and a little sweeter.
We used a Bormioli Rocco Fido Square jar with Lid for storage