1 c Water; tepid 1/4 c Buttermilk; room temp. 1 1/2 c Flour 1 tb Sugar Recipe by: Randy Pollak Mix all ingredients in a glass bowl, cover tightly with plastic wrap and set in warm part of kitchen for 3-5 days. Starter can be stored in refrigerator and must be used in 1 week or "refreshened". Use a "crock" from a "cold-packed cheese" to store, cover tightly. Recipe makes about 2 cups of starter. PROOFING: Bring starter to room temperature. In a glass bowl, combine all of the starter with, 1 1/2 cups of flour and 1 cup of water. Cover bowl with plastic wrap and set in warm place for 12 hours. TO USE: Measure 2 cups of "proofed" starter and set aside. Return remaining starter to it's "crock" and refrigerate until needed again. NOTE: This starter keeps getting better and better with age. So be sure to use it at least once a week or refreshen it.