Preparation / Directions:
Beat all ingredients together in a 2-quart bowl. cover the bowl with a towel and place it somewhere warm. (Use a towel, not plastic wrap, to allow airborne yeast to enter - it will contribute to the unique character and flavor of your starter).
The mixture will begin to bubble within a few minutes. Initially, it will double in bulk, but as it begins to ferment, it will settle down.
Let the mixture sit in a warm place, stirring the liquid back into the batter (as it will separate) once a day for 2 - 5 days. When the bubbling diminishes and it has a sour, yeasty aroma, it is ready to use.
Stir the mixture and measure out the amount you need. It will be the consistency of pancake batter.
To keep your starter going:
Store the finished starter in a sealed jar in the refrigerator.
Each time you remove some starter to bake, replenish it with equal amounts of flour and water. (If you use 1/2 cup of starter, stir in 1/2 cup each of flour and water. ) Then let the starter sit in a warm place for 12 hours and let the yeast bubble and grow again before returning it to the refrigerator.
A starter can be kept indefinitely—just stir and feed it every week or two. Stirring, removing, and replenishing your starter serves to feed the remaining batter.