Rita’s Sourdough Starter

The Sourdough Cookbook by Rita Davenport

• 2 C AP flour
• 3 TBL granulated sugar
• 1 envelope (or 1 TBL) active dry yeast
• NOTE from GRANDPA:  The recipe card says to use salt, but adding salt will retard the yeast, so add the salt at the time that you are actually making the bread, not in the sponge.
• 2 C warm (distilled or aerated) water – about 105º

1. In a 4-6 C plastic pitcher with a strainer in the lid, or in a large bowl, combine all ingredients.
2. Beat with wooden or plastic spoon.
3. Cover pitcher with lid, turning strainer in lid pouring lip
4. Cover bowl with cloth.  Set in warm place (85º)  free from drafts and let ferment 2-3 days
5. Stir several times each day.
   TO USE
6. Remove starter needed for recipe
7. Refrigerate remaining starter in refrigerator in a plastic container that has an air vent or hole
8. Replenish every 7-10 days with equal parts flour and water
9. After replenishing, let sit at room temperature overnight, then return to refrigerator
10. If clear liquid forms, stir that back into the starter
11. Makes 3-4 cups