This is free yeast with benefits. Not only do you get strong yeast but also enzimes that add to the flavor and lasting ability of your baked bread.

Traditional approaches to making a starter take 5+ days and try to capture the wild yeast that's in the air around us. That works and can be fun. But for a quicker and more dependable starter do the following:

1. Put 1 cup of flour, any kind, in a clean container

2. Add 1/4 to 1/2 teaspoon of commercial yeast, instant or regular

3. Add about 1/2 cup of cool water and mix until all the flour is wet

4. Cover and leave on the counter over night. In the morning you'll have an active starter that you can use. I use 1/4 cup of starter in place of the yeast in recipes. Use it or store it covered in the refrigerator.

5. When the amount of starter gets low feed it with 1 cup of flour and 1/2 cup of water. Adjust the amount of water to get a just-barely-stirable mixture. Cover and put in the refrigerator. It will be ready in the morning.