Sourdough Starter From Flakes

First Feeding: In a glass or plastic bowl (never use metal) add the dried starter flakes, 1/2 cup of lukewarm (bottled) water and 1/2 cup of flour. Note: If you wish a stronger flavor add one or two tablespoons of rye flour to the first feeding. Using a plastic or wooden spoon (never metal) stir mixture vigoursly to add air. Cover loosely and place in a warm draft-free area (I leave it on my counter top). Allow the starter to proof for 8-14 hours (mixture should become very bubbly (don't worry if you see no activity, just continue with second feeding). Second Feeding. To the mixture add 1 1/2 cups lukewarm water and 1 1/2 cups flour, stir vigoursly. Cover loosely and place in a warm, draft-free area and allow to proof for 8-14 hours, until bubbly. Note: At this point I suggest making some flakes as a back up -- see Preserving Starter below. You should now have approximately 2 cups of active starter that is ready to use. Always save 1/4 cup of starter for future use, so if your recipe calls for more than 1 1/2 cups of starter then it will be necessary to add equal parts of water and flour and proof for another 8-14 hours. Maintaining the Starter: After removing the quantity needed for the recipe, save approximately 1/4 cup of starter and discard (or make flakes) any additional starter. Place the saved starter in a glass jar or plastic storage container. Do not use an air tight container as the gases need room to escape. I use a glass jar with a small hole punched in the top (Since I do not want the starter to touch metal, I place a small piece of plastic wrap over the top before screwing on the metal cap). Next, stir in one-half cup each of flour and water, let sit on the counter for 30 to 45 minutes, then close the container and place in the refrigerator. This will preserve your starter until the next time you need it. The starter can be stored in the refrigerator for up to two weeks. If you must go longer than this, remove the container every two weeks or so and du