1 pkg. dry yeast
1 pt. lukewarm water
2 tbsp. sugar
4 c. sifted flour

In 3 quart container, soften yeast. Add sugar and flour. Mix well, cover and let rise 24-48 hours. Starter may be kept 7-10 days.

To keep starter going, pour off amount needed in recipe and add equal amounts of flour and water to remaining ingredients. Amounts of flour and water added will depend on amount of starter left.