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- STARTING: Combine the flour, sugar, salt and hot water in a 2 c. measure.
- Add in flour to bring the total to 2 c.. Place in a wide mouthed, 1 qt, glass jar. Cover the top of the jar with a single layer of cheesecloth. Let stand in an open area for 24 hrs. Stir well. Cover the top of the jar tightly with plastic wrap. Stir several times each day till the mix is foamy and very light (roughly 2 or possibly 3 days) - don't allow the temperature in the area where the jar is stored to exceed 85 degrees. Stir well.
- Transfer to a glass jar with a screw top lid. Fasten the lid tightly. Store in the refrigerator. The starter will be ready for use as soon as 1/2" of clear liquid has risen to the top of the starter.
- NOTE: The starter may turn dark during the early fermentation but it will become white once it is mature.
- RENEWING: Add in 1 1/2 c. of white flour and 1 1/2 c. of water to the starter each time it is used (there should always be 2 c. or possibly more of starter in the jar when it is returned to the refrigerator). If the starter is not being used regularly, a 1 tsp. of sugar and stir well every three or possibly four days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 2 servings | |
| Calories 411 | |
| Calories from Fat 8 | 2% |
| Total Fat 0.99g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1174mg | 49% |
| Potassium 437mg | 12% |
| Total Carbs 87.59g | 23% |
| Dietary Fiber 4.3g | 14% |
| Sugars 2.97g | 2% |
| Protein 11.3g | 18% |
