Serves: 5
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.
This Sourdough Starter recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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