2 c. unsifted all-purpose flour
3 tbsp. sugar
1 env. dry yeast (1 tbsp.)
1/2 tsp. salt
2 c. warm water

In a pitcher or bowl, combine all ingredients. Beat with a wooden spoon or wire whisk until fairly smooth. The fermentation process will dissolve small lumps. Cover loosely with waxed paper or a cloth. Set in a warm place, away from drafts. Label and date. Allow to ferment 2 to 3 days. Stir mixture once or twice each day.

To use: Stir and remove starter needed for recipe. Replenish starter by stirring in equal amounts of water and all-purpose flour. After replenishing, let stand at room temperature overnight. Cover with lid that has a vent; return to refrigerator. Stir clear liquid that forms on top back into starter.