Sourdough starters are available in some health food and specialty stores, but it’s easy to make your own.
There are several ways. Dissolve 1 tablespoon dry yeast and 2 tablespoons honey in 2 cups warm water in a glass, plastic, or crockery bowl. Stir in 2 cups unbleached white flour; cover with a towel and let sit in a warm place for several days, or until foamy and soured. Store in a covered jar in the refrigerator.
Warning: Use a bowl big enough to contain what may be a startling degree of expansion.
If you don’tuse our starter for a week, you’ll need to feed it. First, remove 1/2 to 1 cup of the original stater. Throw it away, give it away, or use it. Stir in a mixture of 1 cup flour, 1 cup warm liquid (milk or water), and a little sugar (optional). Let sit at room temperature for a few hours; stir and refrigerate.
Excerpted from 500 Treasured Country Recipes, by Martha Storey