Ingrients & Directions
1 pk Yeast
2 1/2 c Warm water
2 tb Honey
1/2 c Flour, all-purpose
Recipe by: FWDS07A Patricia Dwigans Combine the yeast, water honey and
flour in a 2 quart glass mixing bowl. Cover with cheesecloth, place in a
warm area to ferment. In 2-3 days sourdough will be ready for use. Use or
store in a clean plastic container with a fitted cover in refo until
needed. Be sure a hole is punched incontainer lid to allow gases to escape.
Replenish at last once a week with equal portions of warm water and all
purpose flour.
From
Yields
1 Servings