Recipe by LR Beckwith
My wife, Bonnie said you can use your own sourdough starter. She gave me this starter recipe she uses from "Better Homes and Gardens Oct. 2000 Hometown Cooking". LR Beckwith
- active dry yeast
- 5 cups warm de-chlorinated water or 5 cups bottled water
- 4 cups all-purpose flour
- 3 tablespoons sugar
Directions See How It's Made
- Dissolve 1 package active yeast in 1/2-cup warm water in a 4 qt glass or ceramic bowl.
- Stir in additional 4 1/2-cups warm water, 4-cups all purpose flour and 3 tablespoons sugar.
- Beat with wooden spoon until smooth.
- Cover with 100% cotton cheesecloth.
- Let stand at room temperature (75°F–85°F) for 5 to 10 days or until mixture has a fermented aroma and vigorous bubbling has stopped; stir 2-3 times a day.
- To store transfer starter to a covered plastic container and refrigerate.