2 c. white flour
1 pkg. dry yeast or a yeast cake, crumbled
2 scant c. water (that's barely warm)

(There are several ways to start a starter, but this is as good as any, and not a difficult one. Just remember NOT to mix or store your sourdough starter in metal containers.)

1. Stir well 2 cups white flour, 2 scant cups water that is barely warm and 1 package dry yeast or a yeast cake, crumbled.

2. Set in a warm place (not TOO warm) or a closed cupboard overnight and allow to work. This is called the "sponge".

3. In the morning put 1/2 cup of the starter in a scalded pint jar with a tight cover and store in a cool place. This is your sourdough starter. The remaining batter can be used immediately in hot cakes, waffles, bread, cake or in other sourdough recipes.