- 3/4 teaspoon active dry yeast
- 1/2 cup warm water (105 degrees F)
- 3 1/2 cups unbleached bread flour
- 1 1/4 cups cool water
In a small bowl, dissolve the yeast in the warm water. Set aside until it is creamy, about 15 minutes.
Measure the flour into a large bowl. Using a sturdy wooden spoon, form a well in the center of the flour and add the yeast mixture and cool water to the well. Using the spoon, stir together all the ingredients until sticky and difficult to stir but nevertheless thoroughly combined. Cover tightly and allow to ferment slowly in the refrigerator for 24 hours before using.
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.