Title: Sourdough Starter From Bh&g Heritage Cookbook
Categories: Bread Primitive Blank
Yield: 1 Recipe

1	pk	Dry yeast dissolved in :
1/2	c	Warm (110 degree) water
2	c	Warm water
2	c	All-purpose flour
2	ts	Sugar
1/2	ts	Baking soda

Soften 1 pk. dry yeast in 1/2 c. warm water. Stir in 2 c. warm water, 2 c. all purpose flour, and 1 T. sugar. Beat mixture till smooth. Cover starter with cheesecloth; let stand at rom temperature til bubbly, 5 to 10 days; stir 2 or 3 times a day. (If room temperature is warm, fermentation time will be shorter than if room is cool.) Cover; refrigerate starter till needed.

To Keep Starter going: After using some starter, add 3/4 c. water, 3/4 c. all purpose flour, and 1 ts sugar to remainder. Stir well. Let stand at room temperature till bubbly, at least 1 day. Cover and refrigerate. If not used within 10 days, stir in 1 ts. more sugar. Repeat the addition of 1 ts. sugar every 10 days.

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