In a large bowl, mix together flour, water, and sugar. Transfer to a crock. Cover with a towel, and store in a warm place. Stir starter once a day. It will begin bubbling and develop a yeasty smell in 3 to 7 days, at which time it will be ready to use.
Store the starter, covered, in the refrigerator until needed.
Note: As you use the starter, the amount taken out should be replaced with an equal amount of the flour and water mixture. (If you take out 1 cup of starter, replace it with 1/2 cup flour and 1/2 cup water.)
Creating warm feelings through simple homemade bread with From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and her love of good food. From making simple yeast breads to learning how to bake a wide variety of sourdough-based breads, Miller’s curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of baking bread. Topics include fitting bread-baking into your schedule; low- and no-gluten baking, including gluten-free sourdough breads; using a wood-fired oven; recipes for every comfort zone, from flatbread to sourdough; and information about the science of baking.
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