Sourdough starter

I haven't gotten rid of anything from my cleanse list since Monday. I've had a hard time being creative as some of my creations simply weren't as good as some of our old favourites, I think that is part of the learning process of new recipes anyway, but it has been a while since I've gone outside of my regulars.

I'm mentally prepared to try again:) last week I created a Sourdough starter. Sourdough typically does not get it's start from commercial yeast, sourdough gathers natural airborne yeasts, and natural yeasts from the flour you use in it. This is how you start:

1. Mix 1/4 cup of flour with 1/4 cup of warm water together in a non-metalic container, with a non-metalic stirring instrument. Metal can react with the sourdough starter. Leave in a warm place in your kitchen, covered lightly with plenty of air flow.
2. 8-12 hours later, mix another 1/4 cup of flour and 1/4 cup warm water in your mixture, at this point you will probably see bubbling, and smell some of that yummy sourdough smell.
3. feed your sourdough again in 8-12 hours.
4. If it worked you should be done now, it will be light and bubbly, with possible "hootch" on top. Hootch is liquid that is sort of separate from the flour mixture.
5. keep your mixture in a jar with a non-metalic lid in the fridge until you are ready to use it in bread, buns, pancakes etc.

This week I will give this a try with some rice flour made from rice crackers on the cleanse list. Stay tuned for more instructions and my hopefully successful product!