Preparation:
In large (non-metallic bowl) mix ingredients together. Cover loosely with plastic wrap and leave in a warm place for four to eight days. This allows the dough to ferment (you can do this without the yeast as well, although you may need to let the dough ferment a little longer).
The dough is ready to use when it is bubbly and has a slight sour odor. If the dough appears pink or orange, or any other strange color, do not use it. Throw it out and start over.
Store in a covered container in the refrigerator until you're ready to bake.
When using the starter to make sourdough bread, first divide the starter in half. Add 1 cup water and 1 cup flour to one of the halves. Mix well and leave that half out on the counter until bubbly again, then refrigerate. This is referred to as "feeding" your starter. Use the other half to make your bread. Each time you make a new loaf of bread, you'll do the same thing - divide and feed your starter.
Don't worry if a clear or light brown liquid accumulates on top of your dough. This is an alcohol that occurs with fermentation and will bake off when cooked. Just stir this back into the starter.
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