2 c. enriched flour
1 pkg. dry yeast
2 c. warm water

Combine ingredients in large mixing bowl (not metal). Mix together until well blended. Let stand uncovered in warm place, 80 to 85 degrees, for 48 hours; stir occasionally. Stir well before use. Pour out required amount and replenish remaining starter by mixing in 1 cup each flour and warm water. Let stand, uncovered in a warm place a few hours until it bubbles again before covering loosely and refrigerating. Use and replenish every two weeks.

SOURDOUGH BREAD:

3 c. enriched flour
1 c. Starter
2 c. warm water
2 tbsp. sugar
1 tbsp. salt
1 tsp. baking soda
3 1/2 c. enriched flour (about)
Cornmeal
Melted butter

Measure 3 cups flour, Starter, water, sugar, salt and baking soda into large mixing bowl (not metal); beat until smooth. Cover loosely with waxed paper and let stand in warm place (80 to 85 degrees) at least 18 hours. Stir batter down. Mix in more flour to make a moderately stiff dough. Turn onto lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes. Shape dough, place on greased baking sheets that have been sprinkled with cornmeal; brush with butter. Cover and let rise in warm place until doubled, about 1 1/2 hours. Bake in preheated 400 degree oven for 40 to 50 minutes, or until done. Brush with butter.