This simple starter uses quick-rising yeast to begin the fermentation process. (Regular active dry yeast won’t work here.) If you double the recipe, you’ll have a starter you can keep on hand in the fridge. You won't see nutritional information listed for this recipe, as it's not meant to be eaten on its own—it's used in VT's Honey-Wheat English Muffins, Multigrain Sandwich Loaf, Sourdough Sandwich Loaf, and Blueberry Sourdough Pancakes.
- 1 cup all-purpose flour, plus more for feeding starter
- 1/4 tsp. quick-rising yeast, such as Fleischmann's RapidRise
1. Combine flour and yeast in nonreactive bowl; stir in 1 cup warm (110°F) water. Cover bowl loosely, and set aside in temperate spot (72° to 74°F) 12 hours. Starter should get bubbly and smell yeasty.
2. Stir starter, then discard half. Stir 1/2 cup flour and 1/2 cup lukewarm water into starter. Cover. Feed starter in this manner, discarding half of starter, and stirring in 1/2 cup flour and 1/2 cup lukewarm water every 12 hours for 72 hours. Starter should be bubbly with pleasant sourdough aroma. (If aroma is faint or you want more pronounced sourdough flavor, feed starter another day to develop more flavor.)