• ¾ teaspoon active dry yeast
  • ½ cup warm water
  • 3 ½ cups unbleached bread flour
  • 1 ¼ cups cold water
  • Directions

  • Step 1

    Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes.


  • Step 2

    Measure flour into a large bowl. Make a well in the center, and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using.

  • Step 3

    Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.

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