Remove the sourdough starter from the refrigerator and allow to come to room temperature. Measure out 1 1/2 cups of starter and put it into a 2-quart mixing bowl. Add 1 1/2 cups of four and 1 cup tepid water (85*). Mix well, cover and allow to sit overnight. When ready to bake, measure out the amount called for in the recipe and return remaining batter to your starter bowl in the refrigerator. Remember that you must replenish your starter by adding back what you take out. Return the same amount of water and flour that you have removed. Just whip it up and stir into the starter bowl.