Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days.

This is the author's last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort.

All containers for starters not using yeast, must be carefully scalded before use. If you are careless or do not scald them the starter will fail.

rec. Food. Cooking