Recipes from Mexico :: Mexican Tortillas and Breads
1 pkg. active dry yeast 2 1/2 (two and a half) c. warm water (110 degrees fahrenheit) 2 c. flour, unsifted 1 Tbsp. sugar In a 6-c. glass or ceramic container soften yeast in 1/2 c. warm water. Stir in remaining 2 c. water, flour and sugar. Beat mixture until smooth. Cover loosely with cheesecloth, folded into several thicknesses and let stand at room temperature until bubbly. This may take 5 to 10 days, depending upon the temperature of the room - the warmer the room, the shorter the time for fermentation. During this time, stir 2 or 3 times a day. The starter will develop a strong "sour" odor as it ferments. When fermentation has occurred, refrigerate starter until needed. To renew starter after using portions
3/4 c. flour
3/4 c. water
1 tsp. sugar Add the above to the remainder of the old starter for each c. of starter used. Stir well. Let stand at room temperature until bubbly, at least 1 day. Cover and refrigerate. If not used within 10 days, stir in 1 tsp. sugar. Repeat the addition of 1 tsp. sugar every 10 days.
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