1 pkg active dry yeast
2 1/2 cups warm water
2 cups all-purpose flour
1 TBS sugar or honey
Dissolve yeast in 1/2 cup of the water. Stir in remaining 2 cups
water, flour, and sugar/honey. Beat til smooth. Cover with
cheesecloth. Let stand at room temp 5 to 10 days, or til bubbly,
stir 2 or 3 times each day. To store, transfer sourdough starter
to a jar and cover with cheesecloth, refrigerate.
To use starter, bring desired amount to room temp. To replenish
starter after using, stir 3/4 cup all-purpose flour, 3/4 cup water,
and 1 tsp sugar/honey into remaining amount. Cover, let stand at
room temp least 1 day or until bubbly. Refrigerate for later use.
If starter isn't used within 10 days, stir in 1 tsp sugar/honey.
Repeat every 10 days until used.