1 pkg. active dry yeast
2 1/2 c. warm (110 to 115 degrees) water
2 c. flour
1 tbsp. sugar or honey

Dissolve yeast in 1/2 cup water. Stir in remaining 2 cups water, the flour, sugar or honey. Beat until smooth. Cover with cheesecloth. Let stand at room temperature for 5-10 days or until bubbly; stir 2-3 times a day. (Fermentation depends on room temperature. A warm room hastens the fermentation process.)

To store, transfer sourdough starter to a jar and cover with cheesecloth, refrigerate. (Do not cover jar tightly with a metal lid.)

To use starter, bring desired amount to room temperature. To replenish starter after using, stir 3/4 cup flour, 3/4 cup water, 1 teaspoon sugar or honey into remaining amount. Cover, let stand at room temperature for at least 1 day or until bubbly. Refrigerate for later use. If starter isn't used within 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days when used.