4 c. lukewarm water or water drained from boiled potatoes
1 tbsp. white sugar
4 c. flour (approximately)
1 pkg. dry yeast
1 tsp. salt (if potato water is not used)

Stir sugar and salt into lukewarm water. Sprinkle yeast over water. Let stand 10 minutes. Add flour and beat until smooth. Cover and let stand overnight. Beat again and store in a 2 quart jar in refrigerator until needed. Use all, but one cup, then add more flour and water to make more sourdough. There is no need to add anything to the sourdough unless you need more. This can be left for several weeks without using it or adding to it and it will still work. Shake or stir jar every day or two to keep it mixed up.