1 pkg. dry yeast
1/2 c. very warm water
2 c. lukewarm water
1 tbsp. sugar
1 tbsp. salt
2 c. flour

Dissolve yeast in 1/2 cup very warm water. Stir well. Add 2 cups lukewarm water, sugar and salt. Stir well. Stir in flour and mix well. Place mixture in jar. Cover with cloth and leave at room temperature for 2 or 3 days and mixture will begin to ferment. When it foams and bubbles, it is ready.

Starter may be used immediately or stored in the refrigerator.

After some of the starter has been used, add 1 cup lukewarm water, 1/2 cup flour and 3 tbsp. sugar to the starter mixture. Mix well and cover jar and let it stand until you are ready to make bread again.