Anonymous Fri Oct 07 16:41:05 2005

1 T Active dry yeast

2-1/2 c Warm water

2-1/2 c White flour, preferably

-unbleached

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