1 pkg dry or cake yeast in 1/2 c. warm water
2 c. all-purpose flour
2 c. water
1 tbsp. sugar

Soften yeast in 1/2 cup warm water. Stir in flour, warm water and sugar. Beat until smooth. Cover and let stand at room temperature until bubbly. This may take a day or two. During this time stir 2 or 3 times daily, then refrigerate. Renew (as directed below) every 5-10 days.

SOUR DOUGH BREAD:

1 c. sour dough starter (room temperature)
1/2 c. sugar
1/2 c. cooking oil or butter
1 tbsp. salt
1 1/2 c. warm water
6 c. bread flour

TO RENEW SOUR DOUGH STARTER:

1 c. hot water
1/4 c. potato flakes
1/2 c. sugar
1 c. flour