1 pkg. active dry yeast
2 c. warm water (115 degrees)
2 c. all-purpose flour

In a nonmetallic bowl (glass or plastic), mix together the yeast, water, and flour. Cover with plastic wrap or cheese-cloth and let stand at room temperature for 48 hours, stirring twice a day. The mixture should bubble.

Remove as much starter as the recipe requires. To the remaining starter, add equal amounts of flour and water (1 cup flour and 1 cup water) and stir. Let this mixture stand at room temperature for a few hours, then cover tightly and refrigerate until needed. Before using, let the starter stand at room temperature for 4 to 5 hours, loosely covered.

If the starter is not used every week, then one half of it should be thrown out and more flour and water added - just as if you were using it for bread.

Open the lid of the glass or plastic container every few weeks as gasses can build up. NEVER store the starter at room temperature with a lid on the container, as it might explode. Makes 3 cups.

NOTE: Water temperature is very important when using dry yeast. It should be 110 to 115 degrees. If the water is too hot, it will kill the yeast; if the water is too cold, it will not activate the yeast. (If you do not have a thermometer it should be the same temperature as a baby's bath water.)