Categories: Breads 
      Yield: 3 servings 
  
      2 c  Tepid (80) water 
      1 pk Yeast 
    1/2 ts Sugar 
      2 c  Flour 
  
  Mix the water, sugar and yeast until dissolved.  Beat 
  in the flour until the batter is smooth.  Pour into a 
  clean 2 qt. jar and cover with a cloth. Let stand at 
  room temp. for 2 to 3 days or until starter has a 
  sharp, almost winy odor and is bubbly (it will be full 
  of lively bubbles after a short time and will continue 
  to bubble, more sedately, until it is sufficiently 
  sour).  Exact times can't be given, as weather and 
  temp affect the rate of fermentation. 
     TO USE:  If not used at once, cover the starter 
  with a lid and refrigerate it.  It will be lively 
  enough to use for about 18 hrs; if refrigerated 
  longer, "feed" it lightly and let it become bubbly at 
  room temp - usually letting it stand overnight - 
  before using it. 
     This tangy batter is the key ingredient of English 
  Muffins and many other sourdough breads.  This recipe 
  makes 3 cups enough to make a large batch of muffins, 
  with enough left over to serve as a nucleus for a 
  future baking.  The starter keeps well in a covered 
  jar in the refrigerator so long as it is "fed" with a 
  small amount of flour and an equal amount of water 
  about every 2 weeks - this keeps the yeasts alive. Or 
  freeze  it for indefinite storage.  To revive it, feed 
  it after it thaws and let it stand at room temperature 
  until bubbly enough to use.  If liquid gathers on the 
  surface of stored starter, stir it in before adding 
  flour and water.  Your starter will be good so long as 
  it responds to feeding and has a pleasantly odor.  If 
  neglected, it may develop a pink or greenish tinge and 
  an unpleasant odor.  If that should happen, start 
  over.  To increase a small amount of leftover starter 
  to a quantity large enough for a baking, add flour and 
  water in equal quantities, but never exceed the 
  proportion of a cup of flour to a cup of starter.  Let 
  the mix ferment, lightly covered, at room temp until 
  very bubbly; then, if you need still more starter, add 
  more flour and water and ferment again.