Instructions: Yeast starters were the leaveners used in bread-making before baking powders and yeasts became commercially available during the 19 th century. Made from flour, water, sugar and yeast, they are set aside in a warm place until the yeast ferments and the mixture is foamy.

A portion of the starter is removed and used as the base and leavener for bread. Once fermented, yeast starters can be kept going in the right environment for years by adding equal parts flour and water.

The most famous yeast starter is sourdough starter.

Starter should be refrigerated indefinitely as long as its replenished every two weeks. Before using or replenishing, it should be brought to room temperature.

If a starter turns orange or pink and develops an unpleasant acrid odor, bacteria have invaded it and the mixture must be discarded.

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