2 c. all-purpose flour
3 tbsp. sugar
1 env. active dry yeast (1 tbsp.)
1/2 tsp. salt (if desired)
2 c. warm water (105 degrees F or 40 degrees C)

In a 4 or 6 cup plastic pitcher with a strainer in lid or in a large bowl, combine all ingredients. Beat with a wooden or plastic spoon. Fermentation will dissolve small lumps. Cover pitcher with lid, turning strainer in lid to pouring lip. Cover bowl with a cloth. Set in a warm place free from drafts (85 degrees). Let ferment 2 to 3 days. Stir mixture several times each day.

To use, remove starter needed for recipe. Refrigerate remaining starter pitcher or in a plastic container with a lid that has an air vent or hole in it. Label container with contents. Replenish every 7 to 10 days by stirring in equal amounts of water and all-purpose flour.

After replenishing, let stand at room temperature overnight. Return to refrigerator. If a clear liquid forms on top, stir back into starter. Makes 3 to 4 cups.