Combine in a large wide-mouthed crockery or glass jar- 1 pkg active dry yeast, 2 cups warm water, and 2 cups of flour. Stir w/ a wooden spoon. Let stand uncovered at 80-90 degrees for 4-7 days, or until it bubbles and emits a good sour odor. During this period, stir down once a day; if a crust develops, stir it down also. Use at once or refrigerate until ready to do so.
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To replenish, discard all but 1 Cup of the starter, because any excess, unless reactivated may become rancid. Add the cupful to- 1 cup of flour and 1 cup of warm water. Let stand overnight until fermented and bubbling, then use or refrigerate.
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