Use only glass or pottery containers...never use a metal container or metal spoon!

A good starter will contain only flour, water and yeast. It will have a clear sour odor. The liquid will separate from the batter when it stands for several days...this is not a problem.

Commercial sourdough starters now on the market are dried and powdered. Adding water brings it to life. In growing, the yeast gives off carbon dioxide gas which forms bubbles in sourdough or any other yeast dough. Soda is added to react with the acids resulting from the action of the yeast, thus forming more gas which makes the batter lighter. If too little soda is used, the product may be too sour in taste. Add the soda just before baking.

In any sourdough recipe it is most helpful to reserve one tablespoon of the liquid to dissolve the soda. Add this to the batter last, mix thoroughly, and bake. Never add soda to the starter, as it kills the yeast.

Starter:

In a bowl mix well:

2	C	Flour
2	C	Warm water
1	pkg	Dry yeast or 1 yeast cake

• Place in warm place or cupboard overnight. In the morning put 1/2 cup of the starter in a scalded pint jar, cover and store in the refrigerator or a cool place for future use.
• Leave lots of room for expansion in the container, or set the lid on without tightening it. This is sourdough starter. The remaining batter can be used for pancakes, waffles, muffins, bread, or cake immediately.
• Starter will keep almost indefintely in a clean, covered glass container in the refrigerator. If unused for several weeks, the starter may need to sit out an extra night before the flour and water are added to stand overnight for use.
• Sourdough starter may be dried for easy storing or sharing. To dry, drop by teaspoonfuls on wax paper. Turn frequently until completely dry. In Interior Alaska, drying takes about 24 hours. Store in covered jar.
• To reconstitute: Crumble 2 or 3 circles of starter in 1/2 cup of warm water and 1/2 cup of flour. Stir. Let stand overnight or until bubbly.
• Use as directed in recipes.