Sheepherder's Starter
Submitted by breadcetera on June 18, 2004 at 10:52 am

DESCRIPTION
Sheepherder's Starter

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
1 3/4 cups bread or all-purpose flour
1 Tablespoon each salt and sugar
1 package dry yeast
2 1/2 cups warm water (105-115)

Combine all in a large bowl and cover tightly with plastic wrap. Set in a warm place for 4 days. Stir and re-cover each day. When it has fermented and smell pleasantly sour, it may be used or refrigerated.

I will try using a heaping tablespoon of my regular starter in place of the yeast.

(This is adapted from The Complete Book of Breads by Bernard Clayton.