Sandra Crutcher

1/2 teas. dry yeast;
3/4 cup warm water;
3/4 cup whole wheat flour

Dissolve yeast in warm water. Stir in flour and mix well. Store in a clean, covered plastic container large enough to allow for expansion . Place in a warm area for 18 to 20 hrs. Stir occasionally. At this point starter may be stored in refrig.>>Keep starter active by adding equal portions of whole wheat flour and water at least once a week if starter isn't replenished with normal use.

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