2 c. flour
2 c. warm water
1 pkg. dry yeast

Mix well. Let stand in a warm place at least 48 hours before using. Store with a lid, in a warm place. Use a glass or ceramic container (plastic is acceptable) but the lid should not be airtight because of pressure build-up. Every 7-10 days, or after each use, it is important to replenish your starter using the following recipe.

The starter does not require refrigeration, though it may be refrigerated if you are going away, or for some reason, need to slow down the fermentation process. Before using again, simply bring back to room temperature.