1 pkg. yeast
2 c. warm water
2 c. all-purpose flour

Combine and mix all ingredients. Cover with cheesecloth or paper toweling. Allow to stand 48 hours. Stir occasionally. Cover container with top or foil and store in refrigerator. This starter is added to as used. It's best when used once a week.

For making bread, pour off amount needed and replace with equal parts of flour and water (for every cup of starter removed, replace with 1 cup of flour and 1 cup of water). Let starter stand a few hours, covered with cheesecloth before storing.

2 pkgs. yeast
1 c. warm water
2 tbsp. honey
1 1/2 c. sour dough bread starter
2 tsp. salt
5 c. flour

Preheat oven to 400 degrees. Mix yeast and warm water in large bowl. Let stand 5 to 10 minutes. Stir in honey and starter and salt. Gradually work in 4 cups flour. Cover with wax paper and let rise until double (1 1/2 hours). Knead 1 cup flour into dough until it is smooth and satiny (10 minutes). Cut into 3 strips and braid or form one large or two small loaves.

Sprinkle yellow cornmeal on bottom of cookie sheet. Let rise 1 1/2 hours in warm place. Place shallow pan of water on lower shelf of oven. Bake 45 to 50 minutes. Cool on wire rack. Before cooling rub butter over surface of bread.