(by Richard Blunt, in Backwoods Home magazine)

1. Combine all ingredients in a large glass, ceramic, or stainless steel bowl. Cover the bowl loosely with plastic wrap and set it aside in a warm spot for 3 to 5 days. We're using plastic wrap here, instead of cheesecloth, because we're ensuring that no wild yeasts get into the starter. Each day stir the mixture down. When it's bubbly and smells sour, it's ready to use.

(Richard continues: "This starter is boosted by prepared dry yeast. It's both dependable and easy to work with. You can hear it fermenting clear across the kitchen during the first two days of chemical change. Then it falls silent. This is enough to make you think that there is no life left in it. But take my word for it, this starter and the person it is named for have life and energy that will be with us for a long time).

Maria: this works in bread machines quite well...and in my wood stove. Persistent Gert has been one of the happier Sourdough starters in my kitchen and has failed me only once - when the kitchen was so cold, the thermometer read minus 20.