Recipe - Nancy Silvertons Overnight Yeast Batter

1 pack Fresh or dried yeast
One fourth cup Tap water,
in a 1 cup measure
One fourth teaspoon Sugar
1 cup Allpurpose flour
1 cup Water,
droplets more if needed

Crumble or sprinkle the yeast over the water in the measure, whisk in the
sugar, and let rise for several minutes until it begins to foam. Whisk it
again, then scrape into a 2 quart glass or plastic container. Whisk in the
cup of flour, then the water, to make a mixture the consistency of pancake
batter. Set uncovered at room temperature for several hours, until it foams
and produces bit heavy bubbles. Stir it up, and leave overnight. May be
used in place of the Silverton starter in any of her recipes.

AHEAD OF TIME NOTE: If not to be used the next day, cover and refrigerate.
The batter will gradually turn into a sourdough; feed it and treat it in
the same way as the finished Silverton starter. From: Richard Taylor