Sourdough Starter

Ingredients

• 1 tbs dry yeast
• 2.5 cups warm water
• 2 tsp sugar
• 2.5 cups flour

Directions

1. Mix together well, cover and let sit for five days. Stir mixture daily.
2. You’ll notice the yeasty smell for about a day but then after two or three days it should start to smell sour.
3. 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.
4. A second fermentation in the fridge can take half a day or more.