Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
You don’t have to feed this starter daily. The yeast does the work for you and all you need to do is let it sit for 3 or 4 days. I love using this starter when making sourdough pancakes as well as sourdough bread.
- 1 Tablespoon Yeast
- 2 1/2 Cups Warm Water (Divided)
- 2 Cups Flour
- 1 Tablespoon Sugar
- In large-size bowl dissolve yeast in 1/2 cup warm water. Let rest 10 minutes. Mix in flour, sugar, and remaining water. Cover with plastic wrap and place in warm place for 3 to 4 days. Transfer to large-size Mason jar, with lid, and refrigerate until ready to use.
- When using starter set aside 1 cup to be used as starter for another batch of whatever you’re making. Add another 2 cups flour and 2 cups warm water and allow to sit at room temperature overnight. Place back in refrigerator until ready to use.
- Makes 1 starter
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved