[cobluegirl]

The recipe I have makes your own starter. says it takes about a week.

All you need is flour and water.

2 cups of water
2 cups of flour

don't use water that smells strong or is heavily chlorinated. Starchy water from cooking potatoes or pasta is rich in nutrients that yeasts like. It can be used as long as cooled first. stir together virgorously. put whole fruit into it to speed up the process. Cover with cheesecloth or any other porous material. store in warm area with good air circulation. stir daily vigorously. you should notice bubbles after a few days. Once yeast is active add 1-2 Tbs of flour each day for 3-4 days and continue stirring. Add more water if it gets to thick.
Once you have thick, bubbly batter, your starter is ready. Save some for your next batch.

bread
2 cups grain (left over rice, oatmeal, killet, buckwheat or any grain)
2 cups sourdough starter
2 cups water
8 cups of flour 1 tsp of salt

Mix a sponge: place left over grains in a large bowl. Pour sourdough starter over it. Add lukewarm water and 4 cups of flour, enough to make a thick batter. Use at least half wheat flour (whole or white or some of each or spelt, but augment with some of whatever other flours you may have. Stir batter well. The glutenous mas is called a sponge. Let the sponge sit in a warm place, covered with a moist towel or cloth for 8-24 hrs. stirring occasionally, until it is good and bubbly.

2. When it is good and bubbly, add salt. Salt inhibits yeast, which is why we keep it out of the starter ad the beginning of the process. but salt contributes to the development of the dough and prevents yeast from acting too quickly; bread without salt tastes flat and lacking.

3. Add flour, about 4 cups gradually. Keep adding flour and stirring it in, until the dough becomes so thick that you cannot effectively stir it with a spoon.

4. Knead the dough well on a floured surface. Add more flour as needed. you need to knead long rough to "work the "gluten so the dough develops elasticity. Give it at least 10 mins.

5. Place kneaded ball of dough into a clean, lightly oiled bowl. Cover with a moist, warm towel and set the bowl in a warm place for the dough to rise.
6. Rise the dough until its bulk increases 50%, which may take several hours.

7. Once the dough has risen, form it into loaves. place is greased pans

8. Rise for another hour or two.

9. Preheat over 400 degrees and bake. check after 40 mins.



oy oy oy...LOL that was abreviated from my Wild Fermentation cookbook.