1 env. active dry yeast
2 c. warm water
2 c. all-purpose flour

In a 1 1/2 quart glass or earthenware container, mix together dry yeast, water and flour. Cover with cheesecloth, this lets airborne wild yeast make contact. Leave in warm room 48 hours. Stir 2 to 3 times. It will ferment, bubble and acquire a slightly sour smell. Makes 3 cups.

To use, stir, then pour off as much of this starter as the recipe requires. Then add equal parts flour and water (say, 2 cups each) to remaining starter in the pot. Stir and let stand a few hours until it bubbles again before covering and refrigerating. By replenishing the starter with flour and water, you can keep it going continuously. Never add anything other than flour and water to starter pot.