SANDRA'S HOMEMADE SOUR DOUGH STARTER
Keep starter on hand to use in preparing sour dough recipes found throughout "Sandra's Alaska Recipe" site. Starters can be thick or thin but both will work equally well, although the amount of flour needed in an actual recipe will vary according to consistency of the starter and the surrounding humidity of your particular environment... Yields Approximately 2-1/2 cups Prep Time 10 minutes INGREDIENTS 2 cups all-purpose flour 1 envelope Active Dry Yeast or 2-1/4 tsps. 2 cups warm water (100� to 110� degrees) METHOD Combine flour and un-dissolved yeast in large plastic, ceramic or glass bowl (don�t use metal). Gradually add warm water to flour mixture and beat until smooth. (Batter may be stiff, but will relax as it ages or when brought back to room temperature after refrigeration.) Cover with a cloth towel or cheesecloth; let stand in warm place until mixture is bubbly and sour-smelling, about 2 to 4 days. Starter may darken, but if i...