| 1 | Mix all together, and let sit on your counter for 3 days with a loose fitting lid or cover with saran wrap. |
| 2 | On the third day stir it well. |
| 3 | Let sit for two more days. |
| 4 | Some recipes call for adding 1 packet of yeast that has been dissolved in ?cup warm water on the fifth day. |
| 5 | It sort of speeds up the process of it getting sour. |
| 6 | If you do add it, then let the mix sit out for at least one more week, stirring it every day. |
| 7 | If you don"t add it, you still have to let it sit out a week, but, it may not be as sour the first few times you use it. |
| 8 | Store starter in the fridge. |
| 9 | It will separate, into two parts, a darkish liquid on the top ~ this is normal. |
| 10 | Before you use it, stir the liquid back into the bottom part. |
| 11 | Always use a wooden or plastic spoon. |
| 12 | Never use metal. |
| 13 | Always use glass, ceramic or plastic bowls...never metal. |
| 14 | To use: pour out the amount needed. |
| 15 | For ?cup starter used, feed with ?cup flour and 1 teaspoon sugar. |
| 16 | Stir in well. |
| 17 | Don"t worry about flour lumps etc. |
| 18 | Let sit out on the counter with a loose lid overnight! stir, return to refrigerator. |
| 19 | (according to cheryl & connie, you have to wait at least 3 or 4 days between used!) if you don"t use within a week, feed starter 1 teaspoon sugar, stir in and return to fridge. |
| 20 | It"s not that hard...and of all the starters i"ve used, this one so far has been the best. |
| 21 | Thanks cheryl and connie! repost by sallie kratz nxmb21a 4/24/93 food forum mm format by norma wrenn npxr56b |
