does anyone have ? please help if u can?

why not google sour dough starter recipe

SOUR DOUGH STARTER

1 pkg dry or cake yeast in 1/2 c. warm water

2 c. all-purpose flour

2 c. water

1 tbsp. sugar

Soften yeast in 1/2 cup warm water. Stir in flour, warm water and sugar. Beat until smooth. Cover and let stand at room temperature until bubbly. This may take a day or two. During this time stir 2 or 3 times daily, then refrigerate. Renew (as directed below) every 5-10 days.

SOUR DOUGH BREAD:

1 c. sour dough starter (room temperature)

1/2 c. sugar

1/2 c. cooking oil or butter

1 tbsp. salt

1 1/2 c. warm water

6 c. bread flour

TO RENEW SOUR DOUGH STARTER:

1 c. hot water

1/4 c. potato flakes

1/2 c. sugar

1 c. flour

Sourdough Starter

1 (.25 ounce) package active dry yeast

2 cups warm water

2 cups all-purpose flour

1. In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.

2. Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally.

3. When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake.

4. When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to generation!

SOURDOUGH RYE FLOUR STARTER

This starter is begun with rye flour because rye ferments very easily and is an easier starter to get going than a wheat starter. When I first made it, it had a bubble or two within a couple hours. It is about as fool-proof a recipe for starter a new starter as you will find.

The procedure is to start it with rye flour, then transform it by changing what you feed it. The original rye will dilute to nothing over time and you'll end up with a white flour and water based starter, but it had the advantage of beginning its life from highly fermentable rye flour. Once you have gotten it going well you can convert it to white flour or whatever other grain you choose - it could be whole wheat or pumpernickel or even spelt, or you could leave it as a rye starter.

STARTING UP THE STARTER

Phase 1 - Combine 2 oz organic rye flour (room temp) with 4 oz spring water in a clear container. The batter should be about the consistency of very thick pancake batter, add more water or flour if necessary. Cover & let it sit for 36 - 48 hours at 75 - 77 degrees (a little cooler is okay but over 80 you will incubate the wrong kind of bacteria and your culture will have an unpleasant bitter taste). You should start to see tiny bubbles forming after about 24 hours. By the time it has activated, there will be a noticeable network of small bubbles throughout the batter & there may be a layer of foam or froth on top. (If the batter has not activated within 48 hours, feed with 2 oz water & 2 oz flour (add more of either if necessary for the consistency) and let it sit another 24 hours or until you see some definite activity.)

Phase 2 - Stir the culture down, notice how soupy it's become. The batter should have a noticeable sour smell & a mildly tangy taste at this point. Add 2 oz water & 2 oz flour and stir vigorously until well-combined. Let it sit for 12 hours. It should be showing a fair amount of activity at this point. You should see lots of foaming & bubbling through the sides as well as on the top. Don't be concerned if the culture deflates & loses volume. This means the yeast has exhausted its food supply, but it will continue to increase in acidity. Don't worry if your culture isn't dramatically active yet. As long as there is some noticeable activity going on and the mixture smells & tastes sour, you're on the right track.

Phase 3 - The culture should now have a pronounced, sour, fruity taste and smell, it should not taste musty or bitter (if it does, discard and start again, paying close attention to the temperature of the culture at all times). Now you can start converting it into a white (or other) flour based starter. Use 6 oz of the starter, add 3 oz water & 3 oz flour, stir vigorously. Let it sit for 12 hrs at 75 - 77 degrees F. Begin substituting a small amount of rye flour with the new flour you wish to use. Each time you feed increase the amount of new flour until you are using all new flour.

Refresh it again, setting up a maintenance level of 12 oz of starter. This will be your "mother" starter that you use to build the sourdough starters/sponges needed in individual recipes.

MAINTAINING THE STARTER

Each time you take part of the mother out to build a starter, refresh it with equal weights of flour and water to bring it back up to its maintenance level.

To maintain - Use 6 oz of the mother culture (discard the rest), add 3 oz water & 3 oz flour, stir vigorously, let it sit at room temp until doubled in volume.

A strong mother will double in 8-12 hours. If yours does not do that, let it continue to sit out until it has a nice tangy taste and smell; discard all but 6 oz and repeat this procedure. Repeat this procedure as many times as necessary until the mother doubles within 8-12 hrs. It may take several days. Don't get discouraged, it's worth the effort.

BAKING WITH THE STARTER

To use for recipes - Combine 1/2 c (5 oz) mother starter from the refrigerator with 3 oz flour and 2.5 oz warm water (85 - 90 degrees). The mixture will be stiffer than the mother. Let it sit, covered, until doubled in volume (if it doesn't do so go back to maintenance procedure). When the starter has doubled, it is ready to use in a recipe. Measure the amount needed and discard any that remains.