Sour Dough Starter

Combine yeast and 1/2 cup warm water. Add honey and then gradually beat in the whole wheat flour and remaining warm water.

Place the mixture in a large crock or gallon glass jar. Do not use any kind of metal container because starter will react chemically with the metal.

Cover container with damp cloth secured with elastic.

Keep the container at room temperature for 5 days. Stir it down each morning with a wooden spoon (again, no metal).

On the 5th day add 1/4 cup each warm water and whole wheat flour. Keep at room temperature until the 6th day.

Refrigerate on 6th day in small crock or jar (non-metallic).

When you use 1 cup starter, replace it with 1 cup each of water and whole wheat flour. Be sure to use (or discard) one cup weekly and replace it as above to keep it fresh.