1 pkg. active dry yeast
2 1/2 c. warm water (110-115 degrees)
2 c. all-purpose flour
1 tbsp. sugar or honey

Dissolve yeast in 1/2 cup water. Stir in remaining 2 cups water, flour and sugar or honey. Beat until smooth. Cover with cheesecloth. Let stand at room temperature for 5-10 days or until bubbly; stir 2-3 times each day. (Fermentation time depends upon room temperature. A warmer room hastens the fermentation process.)

To store: Transfer Sourdough Starter to a jar and cover with cheesecloth; refrigerate. Do not cover jar tightly with a metal lid! To use starter, bring desired amount to room temperature. To replenish starter after using, stir 3/4 cup all-purpose flour, 3/4 cup water and 1 teaspoon sugar or honey into remaining amount. Cover; let stand at room temperature at least 1 day or until bubbly. Refrigerate for later use. If starter isn't used within 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days until used.

SOURDOUGH BREAD:

1 c. sourdough starter
1 pkg. active dry yeast
1 1/2 c. warm water
5 1/2-6 c. all-purpose flour
2 tsp. salt
2 tsp. sugar
1/2 tsp. baking soda

Bring sourdough starter to room temperature. In large bowl dissolve yeast in water. Stir in 2 1/2 cups flour, salt, sugar and starter. Combine 2 1/2 cups flour and soda, stir into mixture. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderate stiff dough that is smooth and elastic (6-8 minutes total).

Shape into a ball in greased bowl; turn once. Cover; let rise in warm place until double (1-1 1/2 hours). Punch down, divide in half. Cover; let rest 10 minutes. Shape each half into a 6 inch round or 9 x 4 inch oblong loaf on greased baking sheet. With sharp knife, make criss-cross slashes across tops. Cover; let rise until nearly double (1 hour). Bake at 400 degrees for 35-40 minutes. Cool on wire rack. Makes 2.