German Sourdough Starter
lukewarm water or milk
2 cups bread or all purpose flour
2 1/2 teaspoons yeast
Mix together in a GLASS or PLASTIC BOWL the above ingredients. Do not use metal
utensils. Cover the bowl with a tight fitting lid and allow to sit in a warm,
draft-free location for 4 to 7 days, gently stirring once a day. You may use
your starter after 4 days.
To use your starter, simply remove the amount called for in the recipe and add
to the other ingredients. Replace the amount removed with equal amounts of
water/milk and bread/unbleached all purpose flour. I always used bread flour.
After feeding your starter, leave on counter for 24 hours. At the end of that
period you may refrigerate your starter. You must refeed at least once every 7
days, so I use my starter once a week. If you do not plan to use it, then take
one cup out and throw away and feed. If you will be away on vacation you may
freeze your starter, thaw it in the refrigerator upon your return. As soon as it
is thawed, remove at least one cup and feed as above.