Sourdough Starter

1 pkg. active dry yeast
1 quart lukewarm water
2 tablespoons sugar
4 cups sifted flour

In a large crock (at least 3 quarts), soften yeast in lukewarm water.
Not over 109 degrees because it will kill the yeast. Add sugar and
flour; beat to mix. Cover and let rise until light, at least 24
hours. Starter may be used at this time or store in refrigerator for
7 to 10 days. It may be kept indefinitely, if small amounts of fresh
water and flour are added from time to time as it is used.

starter will taste best after a period of time as yeast is assimilated and
replaced

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