In medium bowl dissolve the yeast in 1/2 cup of the warm water. Stir in remaining ingredients. Beat till smooth. Cover loosely with waxed paper or cheesecloth. Let mixture stand at room temperature for 5-10 days until bubbly. Stir 3 times daily.
To replenish after using, stir 3/4 cup all purpose flour, 3/4 cup water, and 1 tsp sugar or honey to remaining starter. Cover loosely 1 to 2 days.
If starter is not used within 10 days, stir in 1 tsp sugar or honey. Repeat every 10 days till used.
To store, place starter in a jar, cover with lid, and refrigerate.
Starter mix must sit at room temp for 9 hours before baking with.
Originally Submitted
5/12/2010
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