Sourdough Starter - cooking recipe

Ingredients

1 envelope dry yeast
1 Tbsp. salt
2 1/2 c. warm water
1 3/4 c. flour
1 Tbsp. sugar

Preparation

Mix
ingredients
until
thoroughly
combined.
Cover loosely with plastic wrap;\tlet stand 3 to 5 days, stir once a day.
Refrigerate
after
5
days
in
covered
container
for freshness.\tWill keep
for\t2 weeks.
Be sure to stir daily or expanding starter may break the covered container.\tUse in any standard sourdough recipe.