This starter is a combination of my Alaska Cookbook: Inside Passage, and my gaming buddy Thomas Bonetati. A good starter can last for years if you feed it properly. Yes you feed it!!
- 2 ½ cups warm water
- 2 cups all purpose flour
- 1 clean wash cloth
- 1 glass dish, with glass lid
Stir together water and flour in a glass dish, or a crockery style bowl. Run wash cloth under water till it is damp, cover starter dish with damp cloth. The cloth is what helps the the natural yeast in the environment pass through into starter, and that is how the fermentation process starts. Leave the mixture on your counter for 1-2 days. Make sure the wash cloth stays moist, run it back under water if it starts to dry out. Mix the starter daily. Once you see small bubbles coming to the surface of the starter remove the wash cloth, and cover glass dish with a glass lid that does not seal perfectly. You want to allow the starter to breath. Place the starter in the refrigerator and feed it flour twice a week, about a ½ cup. You can leave the starter on your counter; however you will have to feed it more often.
I made my starter 5 days before I needed to use it. On day 3 it developed a clear liquid over the top. I read up on this, and found that it is Hooch! Most sites said that it wont hurt your starter just to stir it back into the mixture and feed it some more flour.
Bottom line sourdough starter is pretty easy to make and keep alive in your refrigerator by feeding it. Thanks so much for your help Thomas!