- Makes 3 cups
- 1 envelope active dry yeast
- 2 cups warm water
- 2 cups unbleached flour
1. Empty yeast into a warm mixing bowl and stir in water. Stir until yeast is dissolved. Add flour and stir until well-blended. Cover with plastic wrap and let stand at room temperature for about 48 hours. (When ready, the starter will be bubbly with a yellowish liquid on top.)
2. Store starter in the refrigerator in a jar with a loose-fitting lid.
3. Every time part of the starter is removed to make bread, it must be replenished. This should be done at least once a week. After removing part of the starter (about 1 cup), mix into the remaining starter, 1 cup flour, 1 cup milk (or water) and 1/3 cup sugar. It’s best to let sit at room temperature for 4 to 6 hours after feeding it, then to return it to the fridge.