Sourdough Starter

1 tbs dry yeast

2.5 cups warm water

2 tsp sugar

2.5 cups flour

Mix together well, cover and let sit for five days. Stir mixture daily.

You’ll notice the yeasty smell for about a day but then after two or three days it should start to smell sour.

When using it to make bread, for a more sour loaf, leave it somewhere warmer since the bacteria thrive in warmth while to give it better rise you put it somewhere cooler for a second fermentation.

A second fermentation in the fridge can take half a day or more.