Sour Dough Starter (Sponge)

Directions

1. 1
   {"0":"mix ingerdients and stir well. Place in sterile jar or (non porous) crock. Cover. Let stand for 4 hours or more.","2":"Add all ingredients again, exactly as before reducing the yoghurt by half. stir in well. Set aside covered for 4 to 8 hours.","4":"repeat until you can see bubbles at each feeding and smell the wonderful sourdough smell begin.","6":"remove any remnants of fruits such as raisins after two or three days.","8":"Stir well, pour out 1\/2 of the ingredients, transfer the balance to a clean crock or jar.","10":"Add 1\/2 cup flour and 1\/2 cup water. stir well and set aside in a cool place.","12":"repeat, every once in a while reducing the starter to only 4 ounces (saves you feeding it).","14":"keep repeating for about a week. You will smell the wonderful sourness and know that it is good easily by its smell.","16":"When very active you can feed 1 cup water and 1 cup flour (a\/p flour is fine) and refrigerate or even freeze.","18":"To assure you dont kill your new friend, when you make breads, tear off some dough and freeze it.... that can be made into starter again by adding 1 cup water and 1 cup flour!","20":"Keep several samples of starter in the fridge and freezer, just in case you forget to feed or get contamination.","22":"If your new friend is not sour enough you can add rye flour or other natural flour instead of a\/p flour. This will add new cultures espeically if from a different batch of rye flour!","24":"Use this in any sour dough recipe, as per instructions for making sour dough breads.","26":"Remember that you must make your starter very active in order to begin making bread. Feed it daily of on the countertop, weekly if refrigerated.","28":"If frozen you will need to thaw about once every two to six months and reactivate well before freezing or using in a recipe."}