Sourdough

Directions

1. 1
   Place the quarter-cup of tepid water in a small bowl and sprinkle in the yeast.
2. 2
   When it dissolves, add the third of a cup of water.
3. 3
   Beat in the flour until the very soft dough is smooth and elastic.
4. 4
   Cover tightly and refrigerate for at least 24 hours.
5. 5
   The sourdough will remain useable for about five days.
6. 6
   To keep the sourdough alive, remove and use or discard a half-cup of it.
7. 7
   Beat in a third of a cup of water and a half-cup of flour.
8. 8
   Cover tightly and refrigerate.