1-cup warm water
1-cup warm nonfat milk
2 cups flour
Combine the yeast and water in a medium bowl, stirring until dissolved. Mix in the milk. Add the flour and beat until smooth. Transfer the mixture to a 2-quart container, preferably pottery or enamel. Cover tightly and let stand at room temperature until the mixture begins to sour � 24 to 48 hours. Stir it every couple of hours. If you�re not going to use it immediately, stir it down and refrigerate.
Yield: Three cups
4 cups unbleached all-purpose flour
2 teaspoons salt
2 tablespoons honey
4 cups potato water (you can put potato peels in the water because they ferment very quickly)
Mix the flour, salt, honey, and potato water in a large nonmetal container. Let the mixture stand, loosely covered (it needs air) in a warm place. In two or three days, if you have captured some wild yeast, the mixture will begin to froth and expand. Drape some plastic wrap over it. And after a couple of days you might want to add some yeast as a booster.
Yield: Three cups
