Preparation:
1. Mix the ingredients together in a non-metal container large enough to allow the mixture to expand to as much as 3 times its original bulk. Cover the container looesly and let it stand, to bubble and ferment, in a warm place. Once the mixture has developed a slightly sour smell (about a day), refirgerate until you are ready to use it.
Replenishing: Replenishing is about putting into the pot about the same amounts of flour and water as you take out. If, for example, you use 1/2 to 1 cup of starter, stir in about one cup of flour and a little less than a cup of water. The exact amounts don't matter; the idea is to maintain approximately the same amount of starter all the time, by replacing what you've used with fresh flour and wa |
