Sour Dough Starter
From Gem's Vegetarian Cooking
Source: Mommy Stone
- 1/2 Teaspoon Dry yeast
- 1 1/2 cups water, warm
- 2 cups flour
Soften yeast in water. Add flour. Stir to mix. Put in a glass container with loose lid. Never use a metal container. Let set at room temperature for three days, stirring once or twice a day. The starter will work and will have a definite sour odor. After the starter has soured, store in refrigerator until used.
The night before planned use, remove from refrigerator. Add equal amounts of flour and distilled water. Mix well. Place, covered in oven with oven light on overnight for batter to proof. In the morning it should be bubbly.
