3 1/2 c. unsifted flour
1 tbsp. sugar
1 pkg. dry yeast
2 c. warm water

Combine flour, sugar and undissolved dry yeast in a large bowl. Gradually add warm water to dry ingredients and beat until smooth. Cover with transparent wrap; let stand in warm place for 2 days. If not used at once, refrigerate or store in cool place. To use in recipe: measure out amount needed in recipe and use as directed.

To replenish starter: To remaining starter add 1 1/2 cups strong bread-type flour and 1 cup warm water. Beat until smooth. Store covered and then refrigerate, stir before using. If not used in one week, remove 1 1/2 cups starter and follow directions for replenishing.