We really enjoyed this sourdough pie crust with a blueberry-limoncello filling.
2 cups warm water
1 package active dry yeast
2 cups all-purpose flour
1 tbsp sugar
On the next day (see photo “Day 1”), you will start to smell a sour smell. At the end of that 2nd day, whisk the starter until it is combined again. There is a film with bubbles that will form on top and liquid settled on the bottom. Cover it again with your kitchen towel and set it in the corner to ferment some more.
On the next day (see photo “Day 2”), the sour smell will be very strong. The smell will permeate throughout your kitchen. If you are a lover of yeast and fresh bread, you can’t help but smile at the smell. Breath it in. Stir your starter again. The part on top may be a little thicker. Cover again with kitchen towel and set aside to ferment some more.
Day 3, whisk together. Separation will have occurred again and the smell may be more acidic and pungent. Remove about 1/2 of the starter (mine equaled about 1 cup). Add into your starter another cup of flour and one cup of cold water. Whisk it together and put it into a plastic container with a lid. The consistency should be like a thick pancake batter. Place the starter your refrigerator.
You can also check out King Arthur’s Flour for some more sourdough starter tips.