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,"