1 tsp. active dry yeast
1/4 c. warm water
2 tbsp. sugar
2 tbsp. vinegar
1 tsp. salt
2 c. all-purpose flour
2 c. warm water

Dissolve yeast in warm water. Mix next 4 ingredients and add the warm water with yeast. Put this mixture in an earthen or stainless steel bowl. Cover loosely and let stand in warm place for 2 or 3 days to ferment. It will be bubbly and sour when ready. Makes about 2 1/2 cups.

Sourdough can be kept alive by replacing the sourdough starter you have used with the same measurements of flour and water that are called for in your recipe.

Starter can be kept indefinitely, but it does need to be used at least once a week to maintain its body. It can be refrigerated or frozen. If refrigerated let the starter stand at room temperature for an hour before use.