A lot of people have trouble making sourdough starter from fresh yeast. I was one of them, until I learned this simple procedure. Unlike classic recipes, only yeast and sugar are needed to make sourdough starter, no liquid is added.
The great advantage of this method is that liquid, when at the wrong temperature (either too cold or too warm) can destroy the starter and thus the whole sourdough. By not adding liquid to this sourdough starter, there is nothing to worry about.
- Crumble the yeast into a bowl. Sprinkle in 1 tbsp granulated sugar and use a spoon to mix the sugar with the crumbled yeast well. Squeeze the spoon gently to help the sugar combine even better with the yeast.
- Then cover the bowl and let it rest for 5 minutes.
- Slowly this stiff mixture becomes a mushy consistency, until finally liquid.
- When the sourdough reaches a liquid state, the starter is ready and can be added to the other ingredients in the dough.