In my book <a href="https://www.amazon.com/Sourdough-Recipes-Rustic-Fermented-Savories/dp/1611802385/?tag=food52-20">Sourdough</a>, I detailed how to begin a sourdough starter culture using a yeast water method whose vigor I find encouraging to many beginning bakers. However, all you really need to get a culture bubbling is some quality flour and pure water to farm the microbes responsible for fermentation. Set it in a warm spot (70 to 75°F is ideal), and in about 1 week, you will have a responsive culture that is ready to leaven bread. <br /> <br />From <a href="https://www.amazon.com/Toast-Jam-Modern-Recipes-Spreads/dp/1611803578/ref=sr_1_1?keywords=toast+and+jam+sarah+owens&qid=1552085403&s=books&sr=1-1-catcorr/?tag=food52-20">Toast and Jam</a> by Sarah Owens ©2017 by Sarah Owens. Photographs ©2017 by Ngoc Minh Ngo. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO www.roostbooks.com

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