1 pkg. dry yeast
1/2 c. warm water (105 to 115 degrees)
2 c. flour
3 tbsp. sugar
1 tsp. salt
2 c. warm water (105 to 115 degrees)

Dissolve yeast in 1/2 cup warm water; let stand 5 minutes. Combine flour, sugar and salt in a medium size non-metal bowl, and stir well. Gradually stir in 2 cups warm water. Add yeast mixture, and mix well. Cover starter loosely with plastic wrap or cheesecloth; let stand in a warm place (85 degrees) for 72 hours, stirring 2 or 3 times daily. Place fermented mixture in refrigerator, and stir once a day. Use within 11 days.

To use, remove sourdough starter from refrigerator; let stand at room temperature at least 1 hour. Stir starter well and measure amount of starter needed for recipe. Replenish remaining starter with starter food (recipe follows) and return to refrigerator; use starter within 2 to 14 days, stirring daily. Then Sourdough Starter is used again, repeat above procedure for using starter and replenishing with Starter Food. Yield: 3 cups.

STARTER FOOD:

1/2 c. sugar
1 c. flour
1 c. milk

Stir all ingredients into remaining Sourdough Starter.