Sprinkle 1 package dry yeast on 1/2 cup very warm water. Stir until dissolved.

Add: 1 tsp. salt 2 c. warm water 2 c. all-purpose flour

Mix well. Cover. Place in bowl where temperature is 78 degrees F. for 3 days. Stir the mixture down daily.

Use starter again: After 1 cup starter has been removed, add: 1/2 c. flour 1 tsp. sugar

Add to remaining starter. Cover and let stand until ready to use. Stir down daily.

SOURDOUGH BREAD:

1 c. starter
1/2 c. milk
2 tbsp. sugar
2 tbsp. soft shortening
1/2 tsp. salt
3 to 4 c. all-purpose flour

Scald milk and add sugar, shortening and salt. Place these ingredients in a large mixing bowl and when they are cool, add 1 cup starter. Stir in flour and turn onto floured board and knead for 2 minutes.

Place dough in a greased bowl and brush top with melted shortening. Cover and let rise until doubled in bulk (about 1 hour and 15 minutes). Punch down and let rise to double in bulk again. Punch down and shape into a ball and let rest about 10 minutes on the floured board. Shape into loaf and place in greased loaf pan and let rise to double in bulk. Bake at 400 degrees F. for 50 minutes or until crust is browned.