In large bowl, combine the 2 cups warm water, 2 cups flour, sugar, and yeast. Stir well, batter may be lumpy. Cover and let rise until doubled, 1 to 2 hours. Stir down and add 3 cups warm water and 3 cups flour. Beat well. Cover and let rise until doubled. Remove 3 cups of this batter (1 cup in each of 3 containers) for perpetual starter. Prepare bread with remainder of starter. (I have never prepared bread with remainder. I just move on to the following recipe so that it can ferment for the ten days)
|