2 c. enriched flour
1 pkg. dry yeast
2 c. warm water

Combine ingredients in large mixing bowl (not metal). Mix together until well blended. Let stand uncovered in warm place (80 to 85) degrees for 48 hours; stir occasionally. Stir well before use. Pour out required amount and replenish remaining starter by mixing in 1 cup each flour and warm water.

Let stand uncovered in a warm place a few hours until it bubbles again before covering loosely and refrigerating. Use and replenish every two weeks. Spoon flour into dry measuring cup; level. Do not coop.