Sourdough Starter recipe taken directly from the Esalen cookbook!

Ingredients:

2 teaspoons of active dry yeast
2 cups warm water
2 cups whole wheat flour

Instructions:

Mix the ingredients in a glass, plastic or ceramic bowl using a wooden spoon
(Don’t use metal, it will react with the fermentation)
Cover the bowl with a plate and leave at 65 to 70 F for 4 days or until small bubble appear
The starter will smell like sourdough

Keep your started in a glass or plastic jar
If you use it every couple days you can keep it at room temperature
If you use it less often than that, keep it in the fridge to slow its growth
As you use the started for baking replenish the starter with equal parts flour and water
This way you’ll always have a bit of old starter that’s already cultured