This is a bread starter. It should generally be made the day before the bread is made.
- 3 ½ c flour (16 oz)
- 1 ¼ tsp active dry yeast
- 1 ¼ c cool water (65 deg to 70 deg F)
Combine all ingredients. Stir until dough forms a ball.
Transfer to a lightly floured work surface and and knead for about 5 min until the flour is fully incorporated and the dough is smooth and tacky.
Place the dough in a large clean bowl. Cover the bowl with plastic wrap and allow to rise at room temp for 3 to 5 hours, until the dough increases in size at least 1 ½ times.
Use immediately or punch down, cover with plastic wrap, and put in the fridge overnight