Put flour into a crock, jar, or Tupperware bowl that is at least warm to room temperature

Never use a metal container

The bowl should be scalded before using to inhibit the growth of unwanted bacteria

Add 2-1/2 cups lukewarm water, and set the whole batch in a warm but not hot place

That's it. It is a good idea to have a loose-fitting lid for the pot, to keep the dust out of the working starter

The pot should never be tightly closed because the mixture has to attract yeast spores from the surrounding air. In about four or five days, the pot will be bubbling slowly and a wonderful aroma will fill your kitchen. Or you can help it along

Replace the lukewarm water with warm water from boiled potatoes

Or sprinkle a package of active dry yeast over the flour before you mix in the warm water

This will get a starter going in only a few hours. To keep a starter going all the time, you must remem- ber to replenish what you use with fresh flour and water

Sourdough starter can be kept for several weeks in the refrigerator, and frozen for even longer

You must always bring it back to room temperature until it starts working again before it can be used

In cold weather, starters can lose some potency, but a tablespoon of cider vinegar will revive it nicely.