Sourdough Starter: The Best Sourdough Starter Recipe from Cook'n

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	Sourdough Starter

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   3 1/2 cups bread flour or all-purpose flour
   1 pound regular or quick active dry yeast (2 1/4 tsp)
   2 cups warm water (105 to 115*)

Mix flour and yeast (dry) in 4-quart or larger container. Gradually beat in water until smooth. Cover loosely with plastic wrap and let stand in warm place 2 to 4 days or until bubbly and sour smelling. Transfer to 2-quart or larger plastic container with tight-fitting lid. Refrigerate until ready to use.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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