Starter for Focaccia

Sprinkle the yeast over ¼ cup warm water in a large bowl, whisk it in and let stand until creamy, about 10 minutes.

Stir in the remaining water and then the flour, mixing with a wooden spoon for about 100 strokes until a sticky dough is formed.

Rising. Leave the dough in the mixing bowl, cover it tightly with plastic wrap and let rise at cool room temperature for 6 to 24 hours.

The starter will triple in volume and then collapse upon itself.

It will still be bubbly, wet and sticky when ready to use. Cover and refrigerate after 24 hours. When needed, scoop out the desired amount.

This recipe can easily be doubled.