Sourdough Starter I



  • 1 package dry yeast
  • 1 3/4 cups flour
  • 1 tbsp salt
  • 1 tbsp sugar
  • 2 1/2 cups warm water


Step 1

Using a glass bowl and wooden spoon mix all ingredients well. Cover loosely with saran wrap. Stir once daily for 3 to 5 days. Mixture should become bubbly. Now you're ready to prepare your sour dough bread, waffles or pancakes.

If you do not use right away, you can refrigerate covered in a sterile pint jar for 1 to 2 weeks. Continue to stir daily while still in the refrigerator.


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Kaplan, Louisiana Louisiana
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