Commercial Yeast Based Sourdough Starter

[hendrb01]

Here is a recipe for a commercial yeast based Sour Dough Starter
Taken from Lou Seibert Pappas Baking Bread

Ingredients:

2 cups lukewarm water (110 deg F) 2 cups unbleached all purpose flour
1 pkg (2 1/4 tsp) active dry yeast 1/2 tsp. salt

Instructions:

Combine water and yeast in a medium sized crock or bowl (I am using a large plastic ZipLock container) and let stand until dissolved.
Blend in flour and salt.
Cover loosely with cheesecloth and place in a warm spot (Ideally 80 deg.F). Each day for 4 days. Replace 1/2 cup starter with 1/2 lukewarm water (110 deg. F) and 1/2 cup flour.

Between 4 - 6 days, it should begin to give of a sour smell. Cover tightly and refridgerate.

As you use the starter replace it with equal amounts of lukewarm (110 deg. F) water and flour. It should be fed at least once a week by adding additional water and flour.

If you will be not be able to feed the starter for longer than 2 weeks. Feed the starter, then place in the freezer.