Sourdough Starter - Homemade
- 1 cup all-purpose flour
- 1 cup distilled water -- room temp
- If you live in an area where wild grapes grow, pick a few, do not wash, and put them in a bowl with the flour.
- Do not break the skin on the grapes. Let this set overnight and remove the grapes.
- Mix the flour and water, place in a crock jar, cover with a towel and put in warm place for 24 hours.
- If you don't have the wild grapes, put the bowl of flour on your deck outside and cover with a splatter screen to keep the critters out, let this set overnight and the wild yeasts will be there to provide the wild yeast from you neighborhood.
- The yeast will begin working and should be stirred several times a day.
- After the yeast starts working, you should add a couple of tablespoons of flour to feed it in about 4 days. It has a naturally sour smell and will be ready when it bubbles.
- Keep in the refrigerator and supplement the flour and water as you use it to keep the culture.