Sourdough gets its tangy flavor from a slightly fermented starter. Itís the namesake ingredient in the famous bread from San Francisco and can also be used in pancakes, muffins, and other yeast breads. To prepare the starter, youíll need to begin 5-10 days in advance of baking.
After stirring to mix all ingredients thoroughly, cover the freshly made starter with cheesecloth to protect it from pests and airborne dust. Storing Starter
Let the starter ferment for 5 to 10 days, then transfer from the bowl to a clean glass jar with a lid. Seal and refrigerate. Bring to room temperature before using.