Quick Overnight Starter
recipelink.com Chat Room Recipe Swap - 2001-08-26
Posted to the MM-recipes mailing list by Lauri
Makes about 3 1/2 cups

2 cups warm water (105F)
1 pkg active dry yeast
2 cups all-purpose flour

In a 4 to 6 cup plastic pitcher with a strainer in lid or in a large bowl, combine all ingredients. Beat with a wooden or plastic spoon. Fermentation will dissolve small lumps. Cover pitcher with lid, turning strainer in lid to pouring lip. Cover bowl with a cloth. Set in a warm place free from drafts (85 F). Let stand 6 hours or overnight. Starter will ferment, increase in size, then become thin and decrease to original size.

TO USE: remove starter needed for recipe. Refrigerate remaining starter in pitcher or in a plastic container with a lid that has an air vent or hole in it. Label container with contents. Replenish every 7 to 10 days by stirring in equal amounts of water and all-purpose flour. After replenishing, let stand at room temperature overnight. Return to refrigerator. If a clear liquid forms on top, stir back into starter.

Variation: Use whole-wheat flour in place of all-purpose flour.