Basic Sourdough Starter

2 cups all purpose flour
1 T. active dry yeast
2 cups warm water
3 T. sugar
1/2 tsp. salt (if desired)

In a 4-6 cup plastic container or large bowl, combine all ingredients. Beat with a plastic or wooden spoon. Fermentation will dissolve small lumps. Cover with a lid, plastic wrap, or cloth (with vent holes to allow the starter to breath. Set in a warm place free from drafts (85 degrees). Let ferment 2-3 days. Stir mixture several times each day.

Quick overnight starter: 2 cups warm water, 1 T. active dry yeast, 2 cups of flour
Whole wheat starter: 1 cup warm water, 1 tsp. yeast, 1 cup whole wheat flour
Honey starter: 1 T. yeast, 2 1/2 cups warm water, 2 T. honey, 2 1/2 cups flour
Peasant starter: 1 T. yeast, 1T. nonfat dry milk powder, 1 cup whole wheat flour, 1 1/2 cup warm water
Rye starter: 1 cup rye flour, 1 cup warm water, 1 tsp. dry yeast

To use: Remove start needed for recipe. Refridgerate remaining start in pitcher or plastic container that has an air vent hole in it. Replenish every 7 - 10 days by stirrig in equal amounts of water or milk and all-purpose flour. After replenishing, let stand at room temperature overnight. Return to refrigerator after use. If a clear liquid forms on top, stir back into the starter. Makes 3-4 cups.

To add to starter batter: 2 cups warm water, 2 cups flour, 1 cup starter batter. Combine water flour and starter batter in large bowl. Cover and place in a warm place overnight. Using the same principles as above (allowing to sit overnight), you may make many variations of the starter.

Mom's Ward Relief Society