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Ingredients
- 2 c. flour
- 2 c. warm water
- 1 pkg. dry or cake yeast
Method
- Mix ingredients together.
- Let stand in a warm place overnight or up to 48 hours.
- The longer the Start stands, the stronger the fermenting will be.
- After fermenting the Start, it is ready to store in the refrigerator.
- "Feed" the Start once or twice a week.