Sourdough

1. 1

   Place the quarter-cup of tepid water in a small bowl and sprinkle in the yeast.

2. 2

   When it dissolves, add the third of a cup of water.

3. 3

   Beat in the flour until the very soft dough is smooth and elastic.

4. 4

   Cover tightly and refrigerate for at least 24 hours.

5. 5

   The sourdough will remain useable for about five days.

6. 6

   To keep the sourdough alive, remove and use or discard a half-cup of it.

7. 7

   Beat in a third of a cup of water and a half-cup of flour.

8. 8

   Cover tightly and refrigerate.

No additional tips available.