Ingredients

How to make it

  • Stir together water and flour
  • 24 hours later pour half your starter down the sink, add a cup of water & another cup of flour.
  • Leave your starter in a dark cool place.
  • Repeat once a day for two months.
  • After a couple weeks or even sooner you should notice some bubbling, this doesn’t mean you are ready to make sour dough bread. Save yourself space in the trash by waiting the full two months before you try making bread.
  • When time and your daily flour and water feeding has done it’s work you can put your starter in the fridge and forget about it between bread making. You cannot kill this stuff!

Reviews & Comments 3

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  • beccajane 4 years ago
    You're right about the patience! Good to know it can be this simple. Thank you for putting this up.
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  • anndeek 4 years ago
    Thanks so much. I had no idea it was that easy. Thanks again
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  • chummers 5 years ago
    I would never have thought to wait that long. I have tried to catch wild yeast this way in the summer time during pollination of certain trees. I guess I like the ones that start faster, but if you took the time to do this starter, I bet you would make sure not to let it go.
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