- 1 package (2¼ tsp.) active-dry yeast
- 2 cups warm water (105 to 115 degrees F)
- 2 cups all-purpose flour
Create Starter: In medium bowl, dissolve yeast in 1⁄4 cup of warm water. Add remaining water and flour, and mix well. Place bowl, uncovered, in warm place or cupboard overnight. In morning, put 1⁄2 cup of starter in sterilized pint jar, cover, and store in refrigerator or cool place for future use. Leave lots of room for expansion in container, or set lid without tightening it. Remaining 3½ cups of starter can be used immediately.
Set Sponge: In medium bowl, place the 1⁄2 cup of starter. Add 2 cups of warm water and 2 cups of flour. Beat well, and set in warm, draft-free place to develop overnight. In morning, sponge will have risen and will be covered with air bubbles and smell yeasty. At this point, it’s ready to use.
Store Starter: Sourdough starter will keep almost indefinitely if covered in clean, glass container in refrigerator. Never use metal container or leave metal spoon in starter or sponge. If unused for several weeks, starter might need to sit out one extra night before you add the flour and water.
Information provided by University of Alaska Fairbanks Cooperative Extension Service.
This recipe originally appeared in Popular Kitchen: Homemade Bread.