Sourdough Starter - Recipe
More Healthy Food Solutions
Excerpted from 500 Treasured Country Recipes, by Martha Storey

There are several ways. This is the easiest. Dissolve 1 tablespoon dry
yeast and 2 tablespoons honey in 2 cups warm water in a glass,
plastic, or crockery bowl. Stir in 2 cups 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 our starter for a week, you'll need to feed it. First,
remove 1/2 to 1 cup of the original starter. 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.