4 1/2 c. white or wheat flour
3 c. warm water
3 pkgs. yeast

In large wooden (plastic or stoneware) bowl, add flour, warm water (85 to 90 degrees), and yeast. Stir well (use plastic or wooden spoon) until smooth. Cover bowl securely with plastic wrap. Set in warm, draft free place for 24 hours, stirring at least twice during this period. After 24 hours your starter (4 1/2 cups) should be stored in refrigerator for 48 hours to gain full strength. Starter should be kept in plastic or crockery jar. Always return 1 cup of batter to your starter storage container to replenish your starter.

(1 cup sourdough starter - 2 1/2 cups flour and 2 cups warm water.) Then you can use any bread or biscuit recipe you want.