2 c. warm water
1 pkg. active dry yeast
2 c. all-purpose flour

Put all ingredients into blender container. Cover and process at blend, until smooth. Pour into a 2 quart bowl, cover with wax paper and towel and set at room temperature for 48 hours. Stir 2 or 3 times. After 48 hours, cover with tight cover and refrigerate.

TO USE: Stir. Measure out as much as recipe requires and then add equal parts of flour and water to remaining starter. Use blender to mix flour and water to smooth consistency before adding it to starter. Let stand, covered, for 5 to 6 hours, until it bubbles, then cover tightly and refrigerate.

Always add flour and water after using some of the starter.

Sour Dough Bread recipe next.