Sourdough Starter, or Let the Bread Making Commence.

Sourdough Starter:
2 cups Flour
2 cups Water
1 packet of Active Dry Yeast
2 tsp. Granulated Sugar (optional)
            Yeast feeds off of sugar, so adding a little will just speed up the process a bit!

ARE YOU READY!
Of course you are ready.

1. Grab a bowl, preferably glass, your starter is not a fan of metal, so no metal bowls, plastic is okay but glass is better.
2. Dump all those ingredients in your bowl and whisk together flour, yeast, sugar, and water, be sure to beat in plenty of air.
3. Now we pour into the jar, you see this makes about 2-3 cups of starter so choose an accommodating size jar, with room for the starter to almost double in volume.

AT THIS POINT WE SHOULD HAVE SOURDOUGH STARTER IN A JAR

Are you still following?
GOOD.

Now this will be your yeast culture child.

We will have to watch this little one and feed him too!

FEEDING YOUR STARTER
In about a day or so you will see your starter start bubble. This means it is time to feed your starter.

1.  Pour out half of your starter, mix together one cup of water and one cup of flour.
2. Repeat next day.
3. Repeat until it has a strong sour smell, and has doubled in volume. ( about five days)

STORING YOUR STARTER
For the first five days you will be storing your starter in the cupboard covered loosely with the lid or with a towel draped over the jars.
A warm draft free area is ideal, so really anywhere that meets those qualifications.

In about five days your starter will be stable enough to use! After the five days is up you can move your starter to the refrigerator, this will allow you to only feed your starter once a week.

When feeding once a week you can either throw out the excess starter or use it!

Fresh bread every week, mhmm.

Look forward to sourdough cinnamon raisin swirl bread recipe!