Plain Sourdough Starter
2 c all-purpose flour
2 c warm water (110 degrees F/45 degrees C)
1 (.25 ounce) pkg active dry yeast
Mix together flour, warm water, and yeast in a quart jar. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be. After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding. The starter dough may smell very sour and liquid may form on its surface, but this is normal. Stir the starter before each use.