1 pkg. dry yeast
2 1/2 c. warm water
2 c. sifted flour
1 tbsp. sugar

Dissolve yeast in 1/2 cup warm water; stir in remaining water, flour, and sugar. Beat until smooth. Pour mixture into glass container that has a cover. Place cheesecloth over the open container; let stand at room temperature for 5 to 10 days, stirring 2 or 3 times a day. (Time required to ferment will depend upon room temperature - if room is warm, let stand a shorter time than if room is cool.) When Starter has "yeasty" not sour smell, cover and refrigerate until ready to make bread or other recipes.

To keep Starter going: Add 3/4 cup water, 3/4 cup sifted flour, and 1 teaspoon sugar to remaining Starter after some is used. Let stand at room temperature until bubbly and well fermented, at least one day. Cover and refrigerate until used again. If not used within 10 days, add 1 teaspoon sugar. Repeat adding sugar every 10 days until used.