Instructions: In a large bowl or a 4- to 6 cup plastic pitcher, add the yeast and 1/2 cup warm water and stir to dissolve. Add the remaining 2 cups warm water and the all-purpose flour and mix well. Cover with a cloth (the starter needs air and should be loosely covered). Place in warm place free of drafts and let it ferment 3 to 5 days. Stir mixture several times each day. The mixture will become bubbly and expand.

At this point, starter should be refrigerated with a lid that has an air vent or hole in it.

Remove starter as needed for recipe. After using the starter, replace with equal amounts of both flour and water and let stand at room temperature overnight. Return to refrigerator the next day.

If you dont use your starter within a month, youll need to freshen it by adding at least 1/2 cup water and 1/2 cup all-purpose flour.

To substitute starter for yeast: For 1 package yeast use 2 cups starter.

Decrease liquids in recipe by 13/4 cups and the flour by 1 cup. If milk is the reduced ingredient, stir in dry milk to make equivalent milk amount. For example: 1/3 cup dry milk makes 1 cup liquid milk. No other changes are necessary.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.