Honey Sourdough Starter
1 tbs dry yeast
2 tbs honey
2 c warm water
2 c unbleached white flour
Dissolve dry yeast and honey in warm water in a glass, plastic, or crockery bowl. Stir in unbleached white flour; cover with a towel and let sit in a warm place for several days, or until foamy and soured. Store in a covered jar in the refrigerator.
Warning: Use a bowl big enough to contain what may be a startling degree of expansion.
If you don't use the starter for a week, you'll need to feed it. First, remove 1/2 to 1 cup of the original stater. Throw it away, give it away, or use it. Stir in a mixture of 1 cup flour, 1 cup warm liquid (milk or water), and a little sugar (optional). Let sit at room temperature for a few hours; stir and refrigerate.