1 pkg. active dry yeast
2 c. all purpose flour
2 1/2 c. warm water
1 tbsp. sugar

In 4 cup bowl that can be sealed airtight, dissolve yeast in 1/2 cup water. stir in remaining water, sugar, and flour. Beat until smooth. Cover; let stand for 5-10 days, stirring 2-3 times a day. Carefully recover each time. Fermentation time depends on room temperature; warm rooms require less time. Cover and refrigerate until time to use.

TO KEEP STARTER GOING: Add 3/4 cup sifted flour and 1 teaspoon sugar to remaining starter after each use. Let stand at room temperature until bubbly and well fermented, at least a day. Cover and refrigerate until used again. If not used within 10 days, add 1 teaspoon sugar. Repeat adding sugar every 10 days.