1 pkg. plus 1 tbsp. dry yeast

4 c. lukewarm water

4 c. all-purpose flour

Dissolve yeast in a small amount of lukewarm water. Stir flour into remaining water and yeast mixture. Mix well and cover. Let mixture stand in draft free area that is near 85 degrees F. (30 degrees C.) for at least 6 hours or overnight. Starter is now ready to be mixed with other ingredients for your favorite sourdough recipe.