Sourdough Starter
1/4 teaspoon active dry yeast
1/4 cup warm water
3/4 cup plus 1 tablespoon cool water
2 1/2 cups all-purpose flour
Proof yeast in warm water. Add remaining water and flour, and mix well in a large container -- it may triple in size. Cover. Let rise 6 to 24 hours at room temperature. Makes nearly 2 cups. Unused portion can be refrigerated in airtight container for up to 2 weeks.
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