Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Active dry yeast |
| 2½ cup | Warm water |
| 2½ cup | White flour, preferably unbleached |
Let yeast dissolve in ½ cup warm water in a pottery or glass bowl, then stir in flour and 2 cups warm water; mix well. Pour into plastic, glass, or crockery container, cover, and let stand 3-5 days in a warm place - near but not directly over the stove pilot light is a good choice.
When the mixture is ready to use, it may be stabilized by being kept in the refrigerator. When the liquid rises to the top, mix gently with a fork to blend before using.
Feed the starter every 5 days by mixing in ½ cup flour and ⅓ cup warm water.
Each time the starter is used, reserve at least 1 cup, replacing the amount you have taken out with equal amounts of flour and water.
The Book of Breads From the collection of Jim Vorheis