Mix flour, yeast and water in large bowl (5x volume of ingredients). Cover loosely with plastic wrap and let rise for 12 hours or until almost tripled in volume. Now it’s ready to use for immediate baking.
If using for daily baking, store at room temperature. Feed three times a day.
If baking less frequently, store in refrigerator and feed every other week.
Feeding the starter
Scoop out 2 cups (bake, give away, etc). Replace it with 2 cups all-purpose flour and 1 cup plus 2 Tbsp warm water, stirring until blended.
If using a different amount of starter, replace what you take by 50-50 mix of flour and water by weight.
Recipe provided by Lenten Season (https://www.lenten-season.com)