A sourdough starter is a yeast batter, or sponge, that you make to attract wild yeast. The starter is then added to sourdough bread recipes to make the bread rise. Natural starters begin with just flour and water to attract a wild yeast. To make a quicker sourdough starter, commercial yeast is sometimes added to the starter so that the baker doesn't have to rely on the right conditions, and a bit of luck, to attract a good baking yeast. This honey sourdough starter uses commercial yeast to get it started. Use the starter at least once a week and replenish it with flour and water.
- 2-1/2 cups warm water
- 1 package active dry yeast
- 2 tbsp honey
- 2-1/2 cups all-purpose flour
- Start with a clean, glass or ceramic bowl. Pour in water, yeast, and honey. Stir contents with wooden spoon until the yeast is dissolved.
- Begin adding the flour one-half cup at a time. Use a wooden spoon to stir in flour.
- Pour starter into a one-gallon plastic container. Cover with linen cloth and hold in place with rubber band. Set aside in a warm place for 5 days, mixing the contents each day. Store in the refrigerator.
- To replenish the starter, mix in equal amounts of water and flour.