Sourdough Starter:
3 cups warm water (110 degrees F)
1 1/2 tablespoons active dry yeast
1 teaspoon sugar
3 cups all-purpose flour
In a large bowl, combine the water, yeast, and
sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the
yeast does not foam, discard the mixture and begin again with a new
yeast.)
Add the flour and stir vigorously to work air into the mixture. Cover
with a towel let rest in a warm, draft-free place (an oven with its
pilot light or light bulb turned on works well) for 8 to 12 hours. (The
mixture should become very bubbly.) Use immediately or cover loosely
with plastic wrap and store in the refrigerator.
Preserving the Starter: Each time you remove a portion of the starter
for a recipe, reserve at least 1/4 cup and replace the amount you have
taken out with equal amounts of flour and water.
For example, if you remove 1 cup of starter, you must replace it with
1 cup of flour and 1 cup of warm water. Whisk these ingredients into the
starter until blended but not completely smooth, cover loosely, and
return to the refrigerator.
Also, the starter must be maintained by feeding it every few days.
Refresh by removing 1 cup of the starter (give to a friend or discard
it) and adding 1 cup of flour and 1 cup of warm water. Whisk until
blended but not smooth. Cover loosely and return to the refrigerator.
If you plan to be away longer than a week, freeze the starter in a
sterilized, airtight freezer container. Thaw the starter 2 days before
you plan to bake with it. Refresh as indicated above with 1 cup each of
flour and warm water. Cover and leave at room temperature 12 hours or
overnight before using.
CAUTION: Never keep your starter tightly closed! The gasses expelled
by the yeast will build up pressure and may cause the container (such as
a glass jar) to burst!