Title: Sourdough starter #1 (jvb)
 Categories: Breads, Sourdough
      Yield: 1 Servings
 
      2 c  Flour
  2 1/2 c  Lukewarm water
      1 tb Dry yeast
 
  Mix in a non-metallic container. Let stand 24 hours (loosely covered)
  at room temperature.
  
  Feed with equal parts white flour and water after every use.
  
  Keep in the refrigerator and use weekly.  Else store in freezer.
  
  Bring to room temperature before use.