2 c. flour
2 tbsp. sugar
1 tsp. salt
1 env. dry yeast
2 c. warm water

In large bowl mix flour, sugar, yeast and salt. Gradually stir in the water, beating until smooth. Cover, set in warm place (80 to 85 degrees). Stir 2 or 3 times a day for about 3 days, or until bubbly and smells yeasty. Place in jar or plastic container and refrigerate. Makes about 1 1/2 to 2 cups of starter. The starter should be used within 14 days and replenished or fed immediately after each use.

To feed starter, stir in 1 cup flour, 1 cup milk and 1/2 cup sugar. Wait at least 24 hours before using again. If you do not plan to use the starer within 14 days, cover tightly and freeze. Let stand several hours to thaw before using.