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Sourdough Starter
2 c. warm water (about 110º F)
2 1/2 c. flour
1 pkg. active dry yeast (optional)
Get a container for the starter. Crockery is best, but just about anything can be used, except metal. Try to get something with a lid. I use a vinyl plastic food storage container. Mix flour and water (and optionally yeast). Let the starter sit (uncovered or loosely covered) in a warm place until bubbly and sour, about 3 to 5 days.
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. ~Robert Fuoss
Make a good egg separator. Crack egg, put in small funnel, white will come through separated from yoke.
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