Make the starter by mixing the yeast with the water (no need to do this if you're using instant yeast), then mixing in the flour to make a soft dough. NOTE: I had to use about 3/4 cup water to get a soft dough, and it worked.
Cover and let rest at room temperature for about 14 hours; overnight works well.
The starter should have risen and become bubbly. If it hasn't, your yeast may not be working. NOTE: Dissolve 1/4 teaspoon of yeast in 1 tablespoon lukewarm water with a pinch of sugar, and wait 15 minutes. If nothing happens, replace your yeast, and begin the starter process again. Note: I keep my SAF Instant yeast in the freezer, and it lasts for a long time.
If you're using active dry yeast, mix it with the water, then combine with the starter, flour, and salt.
If you're using instant yeast, there's no need to combine it with the water first.
Mix and knead everything together by hand, mixer or bread machine set on the dough cycle till you've made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. Knead for about 5 minutes on speed 2 of a stand mixer. Note: I used my Kitchen Aid Stand mixer, which is the easiest way (in my opinion),
Place the dough in a lightly greased medium-size bowl, cover the bowl, and let the dough rise for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.
Turn the dough out onto a lightly greased work surface. Divide it into three equal pieces.
Note: I wet my hands, which makes handling the soft dough very easy to do.
Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let them rest for 15 minutes.