TO MAKE:

1 pkg. dry yeast (or equivalent)
2 1/2 cups warm water, divided
2 cups all-purpose flour
1 tbsp. sugar or honey

Dissolve yeast in 1/2 cup water. Stir in remaining water, flour and sugar.

Beat until smooth. Cover with cheesecloth. Let stand at room temperature for 5 to 10 days or till bubbly; stir 2 or 3 times a day.

TO STORE:

Transfer to a jar and cover with cheesecloth; refrigerate.

TO USE:

Bring to room temperature.

TO REPLENISH:

3/4 cup all-purpose flour
3/4 cup water
1 tsp. sugar or honey

After using 1 cup of starter in your favorite sourdough bread recipe, stir 3/4 cup flour, 3/4 cup water and 1 teaspoon sugar or honey into remaining amount. cover; let stand at room temperature at least 1 day or till bubbly. Refrigerate for later use.

Note: If replenished starter isn't used within 10 days, stir in teaspoon sugar or honey and allow starter to feed before returning to refrigerator. Repeat every 10 days until used.

Submitted by: Beverly