How to make a sourdough starter - it takes several minutes.
2 cups harina de trigo 0 or 00 (or 000)
1 pk (2 1/2 teaspoons) of dry yeast or a little less than ½ cube (20 g) live yeast
Mix 1 cup water + 1 cup youghurt natural (buy it in a dietetica) - at about 40-42 °C (104 to 114 °F)
2 teasp sugar - optional, kick start
Mix in a glass container, add water little by little until you have a very thick paste.
Cover container with damp cloth (keep it damp) in a draught free room at 22-27°C (72-80 °F) for 3-7 days - temperature must be below 37°C (100 °F).
Ready when it smells right (sour).
It must be fed every other day with ½ cup lukewarm water + ½ cup flour, remove surplus.
If stored in a fridge, take it out, kiss the container lovingly and feed the dough once every 10 days - 2 weeks.
The sourdough starter can be kept for a week or so. In a fridge (covered by plastic foil, never a tight lid) a couple of months.
From fridge: take it out a couple of days before use.
