6 C. Flour - 2 t. Yeast - 6 C. Hot water
Mix well, Cover with towel and keep in warm place
overnight.
Next morning, one cup can be stored in tight container in fridge for future use. This is the basic sourdough starter.
The remaining batter can be used immediately for waffles or pancakes or bread. You can make the starter each time if you do not care to safe it or do not use it frequently enough.
