1 package active dry yeast

3 cups warm water (105 to 115 deg)

3 1/2 cups unbleached or all-purpose flour*

Dissolve yeast in warm water in large glass mixing bowl. Gradually stir in flour. Beat until smooth. Cover with towel or cheesecloth; let stand in warm, draft-free place (80 to 85 deg) until starter begins to ferment, about 24hrs (bubbles will appear on surface of starter). If starter has not begun fermentation after 24 hrs, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm place. Let stand until foamy, 2 to 3 days. When starter has become foamy, stir well; pour into 2 quart crock or glass jar with tight-fitting cover. Store in refrigerator. When a clear liquid has risen to top, starter is ready to use. Stir before using. Starter can be stored for several weeks. If it is not used regularly every week, add 1 teaspoon sugar and stir well. If used regularly starter will be active indefinitely.