Title: Sourdough Starter I
Categories: Bread
Yield: 3 Servings

1		Envelope dry yeast
1	tb	Sugar
2	c	Warm water (105 - 115 F)
2 1/2	c	All-purpose flour

Makes about 3 cups

Sprinkle yeast and sugar over water in large bowl; stir to dissolve. Let stand until foamy, about 5 minutes. Add flour and whisk until smooth. Cover bowl with plastic wrap. Let stand in warm draft-free area until sour aroma develops, stirring daily, 2 to 3 days. Cover tightly and refrigerate. (If not used at least once a week, pour off 1 cup starter and replenish as below.) Bring to room temperature and stir before using.

To replenish starter: For each 1 cup used, add 1 cup warm water, 1 cup all-purpose flour and 1 tsp sugar to starter. Whisk until smooth. Cover with plastic wrap. Let stand in warm draft-free area overnight. Stir. Cover and refrigerate.

Bon Appetit

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