packages active dry yeast
cups warm water (105 to 115 degrees)
cups all-purpose flour
1. In a bowl dissolve active dry yeast in warm water (105 degrees to 115 degrees). Stir in all-purpose flour, warm water (105 degrees to 115 degrees), and sugar. Beat until smooth. Cover with cheesecloth. Let stand in a warm place overnight. The starter is ready to use in any of the sourdough recipes. (It will look bubbly and a clear liquid may rise to the top.) Stir before measuring. Pour remaining starter into a 2-quart or larger covered plastic container. Cover and refrigerate. Makes about 5 cups. 2. To use refrigerated starter, bring desired amount to room temperature. For every 1 cup used, replenish starter by stirring in 3/4 cup all-purpose flour, 3/4 cup warm water (105 degrees to 115 degrees), and 1 teaspoon sugar. Cover with cheesecloth and let stand at room temperature 8 hours or overnight. Cover and refrigerate for later use. 3. If starter isn't used within 10 days, stir in 1 teaspoon sugar. Repeat every ten days unless replenished as above. Note Remember to replenish the starter (or stir in a teaspoon of sugar) every ten days. The starter will keep indefinitely in the refrigerator as long as it is replenished regularly.