Sourdough Bread - Starter

1 tsp sugar
1/2 cup lukewarm water
1 pkg active dry yeast
1 tbsp salt
1 tbsp sugar
3 cups lukewarm water
3 cups unsifted all-purpose flour

In large glass, ceramic or rigid plastic bowl (not metal), dissolve the tsp sugar in 1/2 cup water; sprinkle yeast on top and let stand for 10 minutes. Stir with fork. Stir in remaining ingredients. Cover and let stand at room temperature for 3 days, stirring down batter each day.

Use 3 cups sourdough starter for bread (see separate recipe). To remaining starter, add:
1 tsp sugar
2 cups lukewarm water
2 cups all-purpose flour
Let stand at room temperature for one day, then pour into clean glass jar, seal and refrigerate. Use for another batch of bread. Bread may be made repeatedly when starter is added to and refrigerated as above. Bring to room temperature and allow mixture to become bubbly and "alive" before using.