Place the seasoned flour in a shallow dish or on a plate. The flour should be heavily seasoned, not bland. Pout the sourdough starter into a wide, shallow bowl and set aside.

Pour the oil into a Dutch oven or a heavy, deep-sided skillet and set the pan over medium-high heat. Heat the oil to 375 degrees F, using a thermometer to measure the temperature.

While the oil is heating, prepare the steaks by breading. It is helpful to use one "dry hand" and one "wet hand" while dipping the steaks. One at a time, dip a steak into the flour and then into the sourdough starter, completely coating the steak. Dip the steak into the flour once again, completely coating it. Set the prepared meat on a wire rack set on a sheet pan until there are enough coated to fill the pan without crowding. When the correct oil temperature is reached, slide 2 or 3 steaks into the hot oil. Cook the steaks for 4 to 6 minutes, turning once, taking care not to break the coating. After the steaks are cooked, place them on a paper towel-lined pan to drain. Repeat the cooking process, allowing the oil to come back to 375 degrees F before adding the next batch of steaks. Repeat until all steaks are cooked. Serve immediately with gravy or ketchup.

Fill a large crock or a large bowl with the water. Sprinkle the yeast over the top and let it dissolve for at least 4 minutes. Using a long spoon or a whisk, stir in the sugar and flour. Loosely cover with plastic wrap and set the mixture aside at room temperature for at least 12 hours before using.

Once you begin using the starter, it must be fed and replaced. Do not finish it completely, but rather add the same proportions of water, sugar, and flour to the existing starter after taking some out. For example, if you remove 1/2 of the starter, add 2 cups warm water, 1/2 cup sugar, and 3 cups flour. Blend the new ingredients into the starter with a whisk and set aside.