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ElsieD

ElsieD


Added the last sentence

3 hours ago, Norm Matthews said:

I did not mention the details of aging yeast but you should use 1 cup of dechlorinated water at room temperature, 1 1/2 cup flour and 2 tsp. yeast.  Every day pour out half and add back the amount of water and flour you discarded, and in three or four days you will have yeast aged enough to use in a sourdough recipe. 

 

@Norm Matthews I was about to mix flour and water together to make starter as per KAF but I like the looks of your method for making starter.  2 questions - what king of flour do you use and why 1.5 cups of flour to 1 cup water vs. 1 cup flour to 1 cup water?  And i take it that you use instant yeast?

ElsieD

ElsieD

3 hours ago, Norm Matthews said:

I did not mention the details of aging yeast but you should use 1 cup of dechlorinated water at room temperature, 1 1/2 cup flour and 2 tsp. yeast.  Every day pour out half and add back the amount of water and flour you discarded, and in three or four days you will have yeast aged enough to use in a sourdough recipe. 

 

I was about to mix flour and water together to make starter as per KAF but I like the looks of your method for making starter.  2 questions - what king of flour do you use and why 1.5 cups of flour to 1 cup water vs. 1 cup flour to 1 cup water?

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