1 c. whole wheat flour
1 tbsp. yeast
1 tbsp. honey
1 c. warm water

Stir up ingredients in a quart jar. This forms a very wet mix. Cover loosely and stir daily.

On 5th day add 1 tablespoon honey and 3 tablespoons whole wheat flour. Also add warm water if necessary to keep the yeast bubbles coming.

On the 7th day (one week later) the starter is ready to use. The starter should be sealed and refrigerated. Every week or so, bring starter out and warm to room temperature. Pour off liquid on top and stir in 1/2 teaspoon honey, water and flour. When using starter for recipes, remove 1 or 2 cups from each batch (before adding other ingredients) and refrigerate as starter for next use.