1 pkg. dry yeast
2 1/2 c. warm water
2 c. sifted flour, all-purpose
1 tbsp. sugar

Dissolve yeast in 1/2 cup water. Add remaining ingredients and beat until smooth. Cover loosely and let stand 5 to 10 days at room temperature. When it smells like sourdough, refrigerate until ready to use. Use covered container but put a few holes in top so dough can "breathe".

When you use some starter, beat in 3/4 cup flour, 3/4 cup water and 1 teaspoon sugar until smooth. Let set out overnight with lid partially open. (Set in larger pan in case it overflows.) Add 1 teaspoon sugar every 10 days if you haven't used any starter.