• 1 package active dry yeast
• 2 cups water, warmed to 110-115 degrees
• 2 cups flour, all purpose or whole wheat
• 1 tablespoon sugar or honey

1. Dissolve the yeast in 1/2 cup water,
2. Stir in the remaining 1 1/2 cups of water, the flour and sugar or honey.
3. Beat until smooth and well-blended.
4. Cover with a plastic wrap and let stand for about 48hrs.
5. Stir the mixture 2 or 3 times each day.
6. When properly fermented and (sour) it will be buffly on top. This might take up to a week,depending on humidity and room temperature.
7. Store the starter in the refrigerator, cover with cheesecloth or a loose plastic wrap. Do not seal tightly as will blow lid off and make a mess in fridg.
8. When part of the starter is removed, add 1 cup flour and 1 cup warm water and 1 teaspoon of sugar or honey, stirring to blend well and let stand at room temperature until the fermentation is resumed.

Note:
Don't worry about the lumps as will smooth out when ferments. The starter may be used and replenished indefinitely, and it improves with age.