• 1serving

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Nutrition Info . . .

MineralsSelenium, Zinc, Chromium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 tablespoon Active dry yeast

  2. 2 1/2 cup Warm water

  3. 2 1/2 cup White flour, preferably unbleached

Instructions Jump to Ingredients ↑

  1. Let yeast dissolve in ½ cup warm water in a pottery or glass bowl, then stir in flour and 2 cups warm water; mix well. Pour into plastic, glass, or crockery container, cover, and let stand 3-5 days in a warm place - near but not directly over the stove pilot light is a good choice.

  2. When the mixture is ready to use, it may be stabilized by being kept in the refrigerator. When the liquid rises to the top, mix gently with a fork to blend before using.

  3. Feed the starter every 5 days by mixing in ½ cup flour and ⅓ cup warm water.

  4. Each time the starter is used, reserve at least 1 cup, replacing the amount you have taken out with equal amounts of flour and water.

  5. The Book of Breads From the collection of Jim Vorheis


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