How to make it

  • Dissolve the yeast in 1/4 cup warm water. Add the sugar, vinegar, salt, and flour. Add remaining water. Stir until a creamy batter is formed. Place in a glass bowl, cover, and let sit in a warm, draft free, place until it starts to ferment.
  • It will become bubbly. Let it sit in a warm, draft free, place for three days. Each day, stir the starter. It will take on a powerful boozy smell. At the end of three days, stir again until creamy. After three days, you can now use your starter.
  • When you remove the amount called for in a recipe, replenish starter with equal amounts of flour and water. Store your starter in the refrigerator and bring to room temperature before using. Let this sourdough sit out overnight after you feed it.
  • This sourdough takes about 1 to 1 1/2 months to really become sour.

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