Sourdough Starter - cooking recipe

Ingredients

1 pkg. active dry yeast
1 qt. lukewarm water
2 Tbsp. sugar
4 c. sifted flour

Preparation

In a large crock, at least 3 quarts, soften yeast in water. Add sugar and flour; beat to mix.
Cover; let rise until light and slightly aged, 24 to 48 hours.
Starter may be kept in refrigerator 7 to 10 days without attention, then it should be stirred and equal amounts of flour and water added.
To keep starter, pour off amount needed for recipe, then add flour and water to remaining amount. Do not use metal spoons, measuring cups, etc. that touch the starter before adding to the recipe.
May be fed by putting in a peeled, unsalted potato.