1 ½cups plus 2 tablespoons(8 ounces) unbleached all-purpose flour
Instructions
In a 2-quart container with high sides, combine the very warm water and yeast and whisk together until the yeast is dissolved. Allow the mixture to stand for 3 minutes. Add the cool water and flour and stir vigorously with a wooden spoon or your hand for 1 minute, until a smooth, somewhat elastic batter has formed. The starter will soften and become more elastic as it sits.
Scrape down the starter from the sides of the container and cover with plastic film. Mark the time and dough's height on the side of the container using a piece of tape so you can see how much it rises. Make sure it has room to triple in volume.
Let the starter rise at room temperature (75 to 78°F) for 6 to 8 hours. Or let it rise 1 hour at room temperature, then chill it in the refrigerator for 8 hours or overnight. Remove it from the refrigerator and let it sit at room temperature for 3 to 4 hours to warm up and become active before use. When it is ready, it will have tripled in volume, and lots of bubbles and small folds will appear on the surface. The starter should be used in the next 2 to 4 hours, before it begins to deflate.