Procedure:
1.
Place the water in a mixing bowl and whisk in the yeast. Allow the mixture to
stand about 3 minutes so the yeast granules can melt into the water. Whisk again
and add flour. Stir in flour with a rubber spatula to form a soft, sticky dough.
2.
Cover the bowl and leave at room temperature until the starter is well risen,
between four to eight hours.
3.
Use the starter in bread recipes. Before you use it, remove 1/2 cup, mix in 2
cups warm water and 2 cups flour and proceed as above. To keep the starter going
indefinitely, renew it in this way about once a week.
PURIST
STARTER: Use a low-or-no-sodium mineral water
and organic flour for the starter to create the purest ingredients for the
yeast.
WHOLE WHEAT
STARTER: Use whole wheat flour for the starter,
even if you are making white bread. This adds a subtle whole wheat flavor.
Recipe is from
Nick Malgieri, How to Bake, HarperCollins, 1995
ver
time at room temperature from 12 to 20 hours. It is the best of both
worlds; it provides the quickness of the Homemade Yeast Bread Method and
some of the flavor of the Sourdough Starter Method.
