Sourdough Starter

http://www.cheftessbakeresse.blogspot.com/  Shared this recipe

Take 2 c flour
2 c. water
and let stand uncovered (or use a cheesecloth to cover to keep bugs away) and out of a draft for severeal days until it bubbles (sometimes a week).  Do not use a metal container.  The acid reacts to the metal and its really scary.  Stir it a couple of times a day when you think about it.

How to "set a sponge", or also referred to as a "start" for a recipe:
12 hours before planning to mix a recipe, mix 1/2 cup starter, 2 cups flour, 2 cups water (she uses grape Juice).  Cover bowl (important non metal) with cheesecloth.  Just before mixing the recipe, take 1 cup of batter to replenish the starter in your crock for the next batch.  Use the balance in your recipe. 

Keep sourdough starter in plastic or glass, as it will have a nasty reaction.  Stir with Clean untensils.  Keep lose cover.  Sourdough starter may be kept in the fridge for several weeks and fed periodically (give it 1 c. water, 1 c. flour).  Take it out for a date, feed it, warm it up for a day or so, and then put it back in the fridge.