Sourdough Starter

• 1 pkg. active dry yeast
• 2 cups water, warmed to 110-115 degrees F
• 2 cups flour, all purpose
• whole wheat
• 1 tbsp. sugar
• 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.
7. This might take up to a week,depending on humidity and room temperature.
8. Store the starter in the refrigerator, cover with cheesecloth or a loose plastic wrap.
9. Do not seal tightly as will blow lid off and make a mess in fridge.
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. Note: Don't worry about the lumps as will smooth out when ferments.
12. The starter may be used and replenished indefinitely, and it improves with age.

active dry yeast, water, flour, whole wheat, sugar, honey

Taken from www.foodgeeks.com/recipes/278 (may not work)