Southern posted 12-12-98
DRIED YEAST SOURDOUGH STARTER
1 package active dried yeast
1-1/2 cups warm water
2 cups unbleached white flour
1 tablespoon honey
Thoroughly mix ingredients in a non-metal container that is large enough for them to double or triple in size, then loosely cover.
Let stand for a day or two to ferment and sour. Stir down starter, then refrigerate.
Improves with age and use.
SOURCE: Sara Pitzer, "Baking with Sourdough" (Pownal, VT: Storey Communications, 1980) This pamphlet is part of a great series called "The Country Wisdom Bulletin Library,"
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