This recipe has it's origins with the Alaskan pioneers who carried the 'starter' in their packs as they trekked over the mountains.
- 2 and 1/2 cups luke warm water
- 3 tsp active yeast
- 3 cups flour (wholemeal or white)
Pour water into large bowl and sprinkle yeast on top. Wait 5 mins. Gradually add flour stirring all the time then beat vigourously until smooth. Pour batter into jars. Cover. Leave in warm place for 24 hours.
Divide starter. Always leave at least 1 cup of starter in jar when you take the rest to use. Feed with: 1 cup flour and 3/4 cup water, stir these together. Then keep in fridge. This will last a few weeks. It is good to add the water from cooking potatoes, as long as salt has not been added to it.