|Active dry yeast||1|
|Warm water||2 1⁄2 Cup (40 tbs)|
|All purpose flour||2 Cup (32 tbs)|
Add yeast to 1/2 cup of the warm water and let stand 5 minutes.
Stir in remaining ingredients until smooth.
Place in a 4-quart earthenware bowl or crock and cover loosely; do not use a metal container.
Let stand in a warm place (about 80Â°) 3 days, stirring daily.
By this time the starter should be bubbling and smell fermented.
When some of starter is used, replenish remainder with equal amounts of flour and water; cover and store in the refrigerator for future use.
If used and replenished weekly, starter will keep indefinitely.