Sour dough starter
1 pkg. dry yeast
2 c. warm water
1 tbsp. sugar
2 c. flour

Dissolve yeast in 1/2 cup of the water. Stir in remaining water, flour and sugar. Beat until smooth; cover with cheesecloth. Let stand at room temperature for 5 to 10 days, stirring 2 or 3 times a day. If room temperature is warm, let stand a shorter time. Cover and refrigerate until ready to use. To keep starter going, add 3/4 cup water, 3/4 cup flour and 1 teaspoon sugar after some is used. Let stand at room temperature until bubbly and well fermented, at least 1 day. Cover and refrigerate until used again. If not used within 10 days add 1 teaspoon sugar. Repeat every 10 days.