Yield: 3 Servings
|2 cups||Warm water (105 F)|
|1 pack||Active dry yeast|
|2 cups||All-purpose flour|
In a 4 to 6 cup plastic pitcher with a strainer in lid or in a large bowl, combine all ingredients. Beat with a wooden or plastic spoon.
Fermentation will dissolve small lumps. Cover pitcher with lid, turning strainer in lid to pouring lip. Cover bowl with a cloth. Set in a warm place free from drafts (85 F). Let stand 6 hours or overnight. Starter will ferment, increase in size, then become thin and decrease to original size. TO USE: remove starter needed for recipe. Refrigerate remaining starter in pitcher or in a plastic container with a lid that has an air vent or hole in it. Label container with contents. Replenish every 7 to 10 days by stirring in equal amounts of water and all-purpose flour. After replenishing, let stand at room temperature overnight. Return to refrigerator. If a clear liquid forms on top, stir back into starter. Makes about 3½ cups. Variation: Use whole-wheat flour in place of all-purpose flour.