Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine flour, water and yeast in a warm bowl. use a wooden or plastic spoon to stir mixture till smooth. cover the container with plastic wrap and place it in a warm, draft-free area for 36-48 hours; your starter should be slightly bubbly and give off a delicious sour, yeasty, aroma. its consistency will be that of light pancake batter. cover the sourdough container and put it to rest in the fridge. i use a mason jar.

Target recipe: dissolve 1 package active yeast in 1/2-cup warm water in a 4 qt glass or ceramic bowl. stir in additional 4 1/2-cups warm water, 4-cups all purpose flour and 3 tablespoons sugar. beat with wooden spoon until smooth. cover with 100% cotton cheesecloth. let stand at room temperature (75°f–85°f) for 5 to 10 days or until mixture has a fermented aroma and vigorous bubbling has stopped; stir 2-3 times a day. to store transfer starter to a covered plastic container and refrigerate.