Pour the water into a two-quart glass or ceramic jar or bowl, add and dissolve the sugar or honey and the yeast in that order. Stir in the flour gradually. Cover the jar and place it somewhere warm.
The mixture will begin to bubble and brew almost immediately. Let it work anywhere from 2 to 5 days, stirring it about once a day as it will separate. When the bubbling has subsided and a yeasty, sour aromas has developed, stir your starter once more and refrigerate it until you are ready to use it.
The starter should have the consistency of pancake batter.
The clear amber liquid that floats to the surface of your sourdough starter contains 12% to 14% alcohol. When yeast is in contact with air, it produces carbon dioxide; when it’s not, it produces alcohol. When you blend the alcohol back into the starter, it helps produce the unique flavor you find in good sourdough breads. (The alcohol itself dissipates during the baking process.) For milder flavor, you can pour off some of the alcohol if you wish, although this will thicken the starter, requiring a bit more liquid to return it to its “pancake batter” consistency.
Sourdough Essentials from King Arthur Flour
My husband and I wanted to try our hand at making a sour dough fire grilled pizza. I quickly learned this wasnt something we could accomplish in one night. I began my sour dough starter and about 8 days later used it to make the pizza dough .(that recipe will be in next post)