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1
In a large bowl mix the yeast with the water and allow to proof for about 10 minutes.
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2
If the yeast doesn't start to puff up and bubble, discarded and start over with fresh yeast.
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3
Sprinkle the flour into the yeast mixture and beat into a thick batter.
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4
The batter doesn't have to be too smooth as the action of the yeast will break down any lumps.
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5
Cover the bowl with plastic wrap and let stand in a warm (80-85 F or 25 to 30 C) place for about 24 hours, or until it is nice and frothy.
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6
You can use the starter right away or let it age for up to 3 days longer to develope a richer flavor.
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7
Store starter in fridge between uses and use or replenish every two weeks.
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8
You can use any flour or combination of flours to make the starter; some rye and buckwheat added to all-purpose makes a nice blend.
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9
To replenish the starter: mix equal parts of water and flour (about a cup of each is good) and add to the starter at least every two weeks.
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10
Let the starter age in a warm place for 6 to 24 hours, then use or return to the fridge.
