Ingrients & Directions
1 pk Yeast 2 tb Honey
2 1/2 c Warm water 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.
Yields
1 servings