This is a great starter. But just as with any starter, it should have several feedings to allow the flavor, that wonderful sourdough tany flavor to surface.


Rilla Starter


1  pkg active dry yeast or 2 1/2 teaspoons
2 c. room temperature, non-chlorinated water (or bottled water)
2 c. unbleached all-purpose flour

In a 2 to 3-quart glass or ceramic jar or bowl, using a wooden or non-metallic spoon, mix yeast and warm water. Let stand for 10 minutes.

Add flour; mix until thick batter forms. Batter need not be smooth.

Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap. Let stand in warm place for 24 hours.

Stir; cover loosely. Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour; stirring once a day.

Cover loosely with a glass or ceramic lid or plastic wrap and store in refrigerator. If the starter is not used within one week, you must feed it to keep it alive and active by following directions to replenish below. If a clear liquid (an alcohol sometimes called hooch) rises to the top of starter during storage, simply stir it back in, but if the liquid turns a light pink, it means the starter is beginning to break down and spoil; discard and begin again.

Replenishing Your Starter

After using a portion of starter, replenish with equal amounts of flour and warm water. For example, if 1 1/4 cups of starter were removed to make bread, replenish remaining starter with 1 1/4 cups warm water and 1 1/4 cups flour. Stir well to blend, cover and let stand in a warm place until bubbly, 3 to 5 hours. Store starter in loosely covered glass container in refrigerator. If not used at the end of one week, remove 1 cup starter and discard; then replenish with equal amounts of flour and warm water as instructed.


Sourdough Amish Starters Next