Bread Starter

from Mother Mildred Kramer

2 cups flour
2 cups warm water
1 package yeast

Mix well in a glass or pottery container using a wooden spoon to stir.  Place in a worm place overnight.  Store in a scalded jar with a cover in the refrigerator, for further use.  The liquid will separate from the batter but this doesn't matter.  If you don't use it in a week, discard half and repletion.  If you aren't going to use it for a while it can be frozen.  When you thaw it let it set in a warm place overnight after its thawed and if not active enough add 1 tablespoon sugar and its ready to go again.

Repletion:

1 cup flour
1 cup water
1/2 teaspoon sugar