1 cup water, warm
1/4 cup buttermilk, room temperature
1-1/2 cups flour
1 tablespoon sugar
Mix all ingredients in a glass bowl, cover tightly with plastic wrap and set in warm part of kitchen for 3 to 5 days. Starter can be stored in refrigerator and must be used in 1 week or “refreshed”.
Recipe makes about 2 cups of starter.
PROOFING:
Bring starter to room temperature. In a glass bowl, combine all of the starter with, 1-1/2 cups of flour and 1 cup of water. Cover bowl with plastic wrap and set in warm place for 12 hours.
TO USE:
Measure 2 cups of “proofed” starter and set aside. Return remaining starter to it’s “crock” and refrigerate until needed again.
NOTE:
This starter keeps getting better and better with age. So be sure to use it at least once a week or refreshen it.