Ingrients & Directions
2 c Flour 2 tb 2 to 4 T. sugar
2 c Tepid water
Mix ingredients into a fairly thick, rubbery consistency. Place in a
bowl; cover with a cloth. Let stand in a warm place for 2 to 3 days
until fermented. Thereafter, store in the refrigerator, always
leaving 1 cup starter.
Yields
4 servings