Let yeast dissolve in 1/2 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 1/2 cup flour and 1/3 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