Starter dough (for savoury Italian breads)

HAND METHOD: Place flour on a clean surface – wood, granite or marble. Make a well in centre of flour. Sprinkle yeast and tepid water into well.
Leave for about 1 minute, or until yeast begins to bubble.
Mix thoroughly but slowly, using a wooden spoon or metal spatula, allowing flour to absorb water. Bring together into a rough ball with well-floured hands.
Knead dough by pushing it away with palms a hands and pulling it back with your fingers to produce a smooth, well-mixed dough, 5 to 7 minutes, or until dough is smooth and elastic and surface is blistered. (The longer you knead, the more air you are incorporating into the dough.)
Place in a large, very lightly buttered or oiled bowl.
ELECTRIC MIXER: Knead ingredients in an electric mixer on low speed for 4 minutes.
Cover starter dough with plastic wrap to prevent a crust forming during fermentation (which should take place in a draught-free area at room temperature).
Allow 20 to 24 hours for fermentation.