2 c. flour
2 c. warm water
1 pkg. dry yeast or 1 yeast cake

Mix all. Let stand uncovered in a warm place overnight or up to 48 hours. The longer the mixture stands the stronger ferment will be after fermenting. Starter is ready to store in refrigerator. "Feed" once or twice a week with 1 cup milk, 1 cup flour, 1/4 cup sugar.