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1
In a large glass bowl, combine warm water, yeast, and flour.
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2
Place a clean towel over bowl and place in warm dry place.
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3
I placed mine in the oven with the light on (no, I did not use it for a few days).
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4
Every 24 hours, discard 1/2 of the mixture and then add 1 cup flour and 1 cup warm water.
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5
Re-cover and return to a warm dry place.
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6
If a liquid layer forms on top of mixture, stir it in prior to each feeding.
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7
After 4-7 days of feedings, mixture will begin to bubble and develop a sour smell as the starter ferments.
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8
This means that your starter is done fermenting!
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9
At this time, the starter is ready to use!
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10
Place mixture in a glass jar and place in refrigerator.
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11
After each use, replace the amount of mixture that was removed with equal parts flour and water (if you use 1 cup replace with 1 cup flour and 1 cup water this will increase the size of your starter!).
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12
If not used, feed mixture weekly in the same way you did feedings, by discarding 1/2 of mixture and replacing it with equal parts flour and water.
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13
Make sure you record the date of your starter (for your children).
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14
It will get better with age!
