2 cups white or whole wheat flour
2 cups warm water
2 tsp honey or sugar
Mix
well. Place in uncovered crockery jar or bottle. Allow mix to ferment for 5 days in a warm room and stir the mix several
times a day. This will aerate the batter and llow the air to activate the mix. It should smell yeasty with small bubbles
coming to the top.
After using some for baking, feed the starter to replace the amount used in baking.
Use equal parts flour and water or flour and potato water. In 34 hours the yeast will form and work. It is then ready for
the next use.
Store unused portions of the yeast in the refrigerator in a glass or crocery jar using
a tight fitting lid. Shake often.
Activate the yeast again before using by adding 2 to 3 tbsp
flour and the same amount of water. Store.
This can replace all or part of commerical yeast called
for in a recipe. Allow 24 hours between uses.
