DW’s interest in Kingdom Moneara and our discussion of bacterial anaerobic respiration – better known as fermentation. Sour dough is a combination of these two processes. Yeast is a fungus and when one acquires extra yeast from the air around, it is just a bonus. The process of making starter encourages the anaerobic process. We did choose to cheat and use a bit of yeast to get the ball rolling. The link to her recipe.
- .5 (.25 ounce) package active dry yeast
- 2 cups warm water
- 2 cups all-purpose flour
- pinch of sugar
- In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely. Pour it into a gallon pickle jar.
- Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally. Feed it if it begins to separate into a solidish and a liquidish layers.
- When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake.