How to make it

  • Dissolve yeast in 1/4 cup warm water. Add sugar vinegar, salt and flour. Add remaining water until a creamy batter is formed. Pour in a large (1 litre), sterilized mason jar.
  • Cover loosely with a paper towel and let sit at room temperature until it starts to ferment, about three days.
  • The batter will take on a powerful boozy smell. Stir again until creamy and measure out what is called for in the recipe.
  • Replenish starter with equal amounts of white flour and water and let sit out overnight before refrigerating.
  • Store in the refrigerator and bring to room temperature before using.
  • The starter is ready to use again in a week.
  • The starter develops a beery layer that gets darker as the weeks go on. This is what gives the sourdough it's sour taste.

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