3 1/2 cups all-purpose flour
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
2 cups warm water (105º to 115ºF)
1. In large plastic, ceramic or stainless steel container with tight-fitting cover, combine flour and undissolved yeast. Gradually add warm water to dry ingredients and beat until smooth.
2. Cover; let stand in warm place until bubbly, sour-smelling, and a clear liquid has formed on top, about 2 to 4 days. Starter may darken. But if it changes to another color (pink, green or other color), discard mixture and start over. To store, cover and refrigerate.
To replenish and keep starter alive: Once a week, stir in equal amounts of all-purpose flour and warm water (105º to 115ºF). Beat until smooth. Cover and let stand in warm place until bubbly and sour-smelling and clear liquid has formed on top, about 12 to 24 hours. Use or cover and refrigerate until ready to use.
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
2 cups warm water (105º to 115ºF)
1. In large plastic, ceramic or stainless steel container with tight-fitting cover, combine flour and undissolved yeast. Gradually add warm water to dry ingredients and beat until smooth.
2. Cover; let stand in warm place until bubbly, sour-smelling, and a clear liquid has formed on top, about 2 to 4 days. Starter may darken. But if it changes to another color (pink, green or other color), discard mixture and start over. To store, cover and refrigerate.
To replenish and keep starter alive: Once a week, stir in equal amounts of all-purpose flour and warm water (105º to 115ºF). Beat until smooth. Cover and let stand in warm place until bubbly and sour-smelling and clear liquid has formed on top, about 12 to 24 hours. Use or cover and refrigerate until ready to use.
