Sourdough Bread Starter

1/4 oz. envelope active dry yeast
1/2 C. warm water (100-110 degrees)
2 C. all-purpose flour
3 Tbsp. sugar
1 tsp. salt
2 C. warm water (100-110 degrees)
starter food (recipe follows)

Combine yeast and 1/2 C. warm water in a 1 C. liquid measuring cup; let stand 5 min.
Combine flour, sugar, and salt in a medium-size nonmetal bowl, and stir well. Gradually stir in 2 C. warm water. Add yeast mixture, and mix well.
Cover starter loosely with plastic wrap or cheesecloth; let stand in a warm place (85 degrees) 72 hours, stirring 2-3 times daily. Place mixture in refrigerator, and stir once a day. Use within 11 days.
To use, remove sourdough starter from refrigerator; let stand at room temperature at least 1 hr.
Stir starter well, and measure amount of starter needed. Replenish remaining starter; use within 14 days, stirring daily. When sourdough starter is used again, repeat procedure for using starter and replenishing with starter food.

Starter Food:
1 C. all-purpose flour
1 C. water
1 tsp. sugar

Stir all ingredients into remaining sourdough starter.