MMMMM----- Meal-Master Recipe

      Title: Easy Sourdough Starter
 Categories: Sourdough
      Yield: 1

      2 c  Flour
      1 tb Dry yeast
  1 1/2 c  Warm water (105-115 F)

  In a large bowl or jar, mix the yeast with the water and allow to 
  proof for about 10 minutes. It should be bubbly and active after 
  the 10 minutes, if not discard and use new yeast. Sprinkle the 
  flour onto the yest mixture and beat to make a thick batter. It 
  is noe essential to get the mix too smooth as the action of the 
  yest will break down any lumps. 
  
  Cover the bowl with plastic wrap and let stand for 1 to 3 days in 
  a warm place. 
  
  Use immediately or store for up to 2 weeks in the refrigerator. 
  If unused or not replenished for more than 2 weeks the starter 
  will become rancid, and should be discarded. 
  
  To Replenish: After each use, replace the amount used with a 
  paste made of equal parts of flour and water. Beat the paste into 
  the starter, cover the container and allow to sit in a warm spot 
  until the mixture bubble up, 6-24 hours. The mixture can then be 
  used or refrigerated for up to 2 weeks. 
  
  Note: I usually use beer as a liquid the first time I replenish 
  my starter, to add body and extra flavor to the starter. 
  
  Complied from several sources and my own experiences - Bob 8-{)

  Exported from Home Cookin 4.8  (http://www.mountain-software.com)

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