2 c. all purpose flour
1 tsp. salt
3 tbsp. sugar
1 tbsp. dry yeast
2 c. lukewarm water

With a wooden or plastic spoon stir dry ingredients into a large mixing bowl and gradually add lukewarm water. Stir until it resembles a smooth paste. Cover and set in warm place (85 degrees) to sour. In 2 or 3 days it will be ready. Stir several times a day. Remember never to use any type of metal utensil or bowl in contact with sourdough as this ruins the flavor; instead use wooden ceramic or plastic containers and utensils. Always return at least 1 cup of starter to the refrigerator. Feed it once a month by adding equal parts of water and all purpose flour allowing it to bubble and expand. At this time you return 1 cup to refrigerator stock and can use the rest in recipes or to share with a friend.