Sourdough Starter

Sourdough at first glance seems to be an involved process.  However, it is a simple matter of coming prepared ahead of time, or having a bit of patience.  This recipe utilizes both microorganisms and foaming; the fermentation of the yeast falls into both categories.  The yeast can be quite finicky, so it's important to keep them in conditions appropriate to their biological niche.  Thus, don't heat the water about 115 degrees F and refrain from adding salt, as both would harm or kill the fragile microorganisms.  Best of luck!

Ingredients

3 cups water, 110 degrees F

1 1/2 tbsp active dry yeast

1 tbsp sugar

3 cups all purpose flour

Directions

 Bloom yeast, warm water, and sugar in a large bowl.  Let stand five to ten minutes until foamy.

Mix in flour with a whisk, stirring to incorporate air.

Cover with a tea towel and place in a warm area overnight.  At this point you may use the starter to make bread or keep it stored in the fridge in an airtight container.  To keep the starter going after removing some for use, replace the used quantity with an equal amount of flour and water.