The recipe, printed in 1967 was updated for modern cooks and calls for active dry yeast. In the past I just used flour and water which is what I decided to do this time. The beauty is the simplicity. Practically no effort
My recipe is simply 4 ounces water and 4 ounces flour. Mix and cover with plastic and secure with a rubber band. Add the same amount daily for 5 days making sure it is bubbling a little and looks and smells like it is working. I keep mine on tope of my fridge which keeps it in the 70F temp range.
If you want to follow the Mormon Recipe book recipe. Double the flour and water and add a package of active dry yeast. Cover for a couple days in a warm place and once it is bubbling it is ready for use.
I don't have a recipe for making Sourdough Bread yet. I will look through old family recipes first then refer to one of the dozens of cookbooks we have. I will skip The Internet this time.
Until then, here are some pictures of the cookbook (preserving any copyrights) and my cute little starter.
