Sourdough Starter

Directions

1. 1
   Dissolve the yeast in 1/2 cup water.
2. 2
   Stir in the remaining 1 1/2 cups of water, the flour and sugar or honey.
3. 3
   Beat until smooth and well-blended.
4. 4
   Cover with a plastic wrap and let stand for about 48hrs.
5. 5
   Stir the mixture 2 or 3 times each day.
6. 6
   When properly fermented and (sour) it will be buffly on top.
7. 7
   This might take up to a week,depending on humidity and room temperature.
8. 8
   Store the starter in the refrigerator, cover with cheesecloth or a loose plastic wrap.
9. 9
   Do not seal tightly as will blow lid off and make a mess in fridge.
10. 10
    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.
11. 11
    Note: Don't worry about the lumps as will smooth out when ferments.
12. 12
    The starter may be used and replenished indefinitely, and it improves with age.