Basic Sourdough Starter

2 cps flour.
3 TBSP sugar.
1 TBSP yeast (1 packet).
2 cps warm water (105 degrees F)

Mix everything together in a plastic or glass bowl. Beat with a wood or plastic spoon. Fermentation will dissolve small lumps. Cover bowl with a lid or a cloth. Set in a warm place with no drafts. Stir several times each day. Let ferment for 2 to 3 days. Refrigerate in plastic container with air holes punched in lid. Replenish every 7-10 days with equal amounts of flour and warm water. After replenishing, let stand at room temperature overnight before putting back in the refrigerator. If a clear liquid forms on top, stir back into starter. Basic recipe makes 4 cups of starter.

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