2 c. water
2 c. flour
1 pkg. compressed dry yeast
1 tbsp. sugar
1 tsp. salt

Dissolve yeast in warm water. Combine flour, sugar and salt. Add to liquid, mix well. Pour into tall jar. Seal and let stand at room temperature for two days to ferment. Refrigerate until ready to use. Always leave one cup available (it may be frozen if not used for a time). When you want to use it after freezing, feed it (see increase) and wait two days to use again.