| 1 | In a 4 to 6 cup plastic pitcher with a strainer in lid or in a large bowl, combine all ingredients. |
| 2 | Beat with a wooden or plastic spoon. |
| 3 | Fermentation will dissolve small lumps. |
| 4 | Cover pitcher with lid, turning strainer in lid to pouring lip. |
| 5 | Cover bowl with a cloth. |
| 6 | Set in a warm place free from drafts (85 f). |
| 7 | Let stand 6 hours or overnight. |
| 8 | Starter will ferment, increase in size, then become thin and decrease to original size. |
| 9 | To use: remove starter needed for recipe. |
| 10 | Refrigerate remaining starter in pitcher or in a plastic container with a lid that has an air vent or hole in it. |
| 11 | Label container with contents. |
| 12 | Replenish every 7 to 10 days by stirring in equal amounts of water and all-purpose flour. |
| 13 | After replenishing, let stand at room temperature overnight. |
| 14 | Return to refrigerator. |
| 15 | If a clear liquid forms on top, stir back into starter. |
| 16 | Makes about 3 ?cups. |
| 17 | Variation: use whole-wheat flour in place of all-purpose flour. |
