*SOURDOUGH STARTER*

(RECIPE POSTED BY THEODORE ALTON MCELROY)

 2-1/4 tsp. active dry yeast
 16 ounces of warm water
 2 cups all purpose flour

In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm water, let stand 10 minutes.
Add flour, mix until thick batter forms. Batter need not be smooth.
Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap; let stand in warm place for 24 hours.
Stir, cover loosely.
Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour; stir once a day.
Cover loosely with plastic wrap or plastic cover; refrigerate.

*To replenish starter:
 After using a portion of starter, replenish with equal amounts of flour and warm water.
For example, if 10 ounces (1-1/4 cups) of starter were removed to make bread, replenish with 10 ounces warm water and 10 ounces flour.
Stir well to blen, cover and let stand in warm place until bubbly, 3 to 5 hours.
Store starter in loosely covered glass container in refrigerator.