1 cake ( or one package) of Yeast

2 cups warm Water

2 cups a;; purpose Flour

Stir mixture to a smooth thin paste. Put on lid and set in a warm place to SOUR. Stir it several times a day: the sourdough starter should be ready in two or three days. ( if no yeast is available simply add 4 tablespoons sugar and 1 1/2 teaspoons of salt to the starter), and it will sour too , except the process will take five days instead of the two or three.

To keep starter active, add on cup unsifted flour and one cup warm water . Let it stand at room temperature either all night or all day ( Do this at least once per week). Always reserve one half cup or more of starter and store in refrigerator.

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