Our Sourdough Starter

Course : Breads
Serves: 1
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2 cups unbleached flour
2 cups warm water

Preparation / Directions:

Mix 1 cup flour and 1 cup warm water together in a 1 1/2- to 2-quart jar. Place it in a bowl of warm water and cover with cheesecloth. You want to keep the water bath at a warm, even temperature but it should not go into an oven with a pilot light. We put our bowl in a warm spot on top of the stove, kept hot by the pilot light below, then we wrap a towel around - but not over the cheesecloth - to keep the warmth in. If you don't have this kind of range, you might try putting the bowl on an electric heating pad. After 24 hours the mixture should be foamy. Leave another day, at which point the foam will have subsided. Stir in the remaining flour and water and leave, as before, for another 2 to 3 days. This kind of starter is best used immediately when it is ready. It does not seem to maintain much life refrigerated, as does a yeast starte

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