Original starters may have owed their particular flavor to wild yeasts captured from the air when a mixture of flour and water was allowed to ferment over a couple of days. Here is the recipe for a speedier version. 

Sourdough Starter

Yield: 2 cups starter

• 2 cups warm water
• 1 tablespoon active dry yeast
• 2 cups all-purpose flour

1) In a bowl, measure the warm water, add the yeast, and allow it to dissolve.

2) Mix in the flour, a little at a time. When well mixed, transfer the starter to a ceramic crock.

3) Loosely cover the crock; a plate will do. Allow it to rest at room temperature for 48 hours prior to use.

To replenish the starter, add equal parts water and flour. Once you have the starter, you can keep it going indefinitely. You can store your starter in the refrigerator; just allow it to come to room temperature before using. If any liquid rises to the top of your starter, stir it back in.