Basic Sourdough Starter
This starter is your basic white flour and water starter. You can let it ferment more and longer and simply rely on airborne yeasts or add the small pinch of dried yeast to speed things up. Purists forego the pinch of added dry yeast but newbies and flexible bakers don't mind it a whit. Besides, over time, the sourdough will grow and evolve, amassing yet more wild yeast and morph into a very respectable, healthy, mature starter that is natural enough. Spring water is better than chemical treated tap for less yeast interference.
2 cups warm water, preferably spring water
In a ceramic or non-reactive bowl, whisk together the water, flour and yeast to make a gloppy or pudding-like batter. Cover lightly with plastic wrap and let sit at room temperature.
Makes about 6 cups of sourdough starter.
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