Starter for Sauerkraut Potato Rye Bread
Combine in a medium mixing bowl and let stand until the yeast is dissolved – about 5 minutes:
½ teaspoon active dry yeast
½ cup lukewarm (100 degrees) water
¾ cup high gluten flour
Stir rapidly with a clean wooden spoon until you notice elastic strands pulling away from the sides of the bowl, about 2 minutes. Let the starter rise for about 14 hours in the refrigerator. When the starter has tripled in volume and begins to collapse, it must be used to make bread or fed with ¾ cup bread flour and ½ cup warm water to keep the yeast from starving and the starter from weakening.
(Joy of Cooking, 1997, p. 755)