SOURDOUGH STARTER
3 c. all-purpose flour
1 pkg. active dry yeast
2 1/2 c. lukewarm water (110 to 115
degrees)
Starting a day ahead, place the flour in a large mixing bowl. Make a well in the center and pour in the yeast and water. With a large spoon, gradually stir the flour into the yeast and water, continuing to stir until the ingredients are well combined. Then, with a whisk or a rotary or electric beater, beat vigorously until the mixture is completely smooth. Drape with a kitchen towel and set aside in a warm, draft free spot (such as an unlighted oven) for 24 hours. If at the end of this time the starter has not bubbled, it must be discarded. After you have used as much of the starter as you need, transfer the remaining starter to a glass jar or crock equipped with a tight fitting lid. Covered and refrigerated, it can be stored for several weeks. If used regularly, it may keep indefinitely. Makes about 4 cups.