1 1/2 teaspoons active dry yeast (or bread machine yeast)
3/4 cup warm water (105 to 115 degrees Fahrenheit)
3 cups warm water (105 to 115 degrees Fahrenheit)
3 cups all-purpose flour
4 teaspoons granulated sugar or brown sugar

To make starter, dissolve the yeast in the 3/4 cup warm water. Add the 3 cups warm water. Stir in flour and sugar. Beat with an electric mixer or medium speed just until smooth. Cover with cotton cheesecloth (I use a dish towel, which works just fine). Let stand at room temperature (75 to 85 degrees Fahrenheit) for 5 to 10 days, or until mixture has a sour, fermented aroma, stirring 2 to 3 times every day. (A warmer room speeds the process.) When the starter has fermented, transfer to a 2-quart or larger plastic container with a tight-fitting lid and refrigerate.

To use starter, stir starter thoroughly after removing it from the refrigerator. Measure amount needed, and bring to room temperature. Cold starter should be the consistency of buttermilk or thin pancake batter. If necessary, add water to thin the starter after it is stirred and before measuring. Use starter in your favorite sourdough recipe.

****After using your starter, you will need to “feed” it. For every cup of starter used, replenish the remaining starter by stirring in 3/4 cup all-purpose flour, 3/4 cup warm water and 1 teaspoon granulated or brown sugar. Cover; let mixture stand at room temperature for at least 1 day or until bubbly. Refrigerate. If not used within 10 days, stir in 1 teaspoon granulated or brown sugar. Repeat every 10 days unless starter is replenished.