Sourdough Starter

Dissolve yeast in 1/2 cup of the water. Stir in remaining 2 cups water, flour, and sugar/honey. Beat til smooth. Cover with cheesecloth. Let stand at room temp 5 to 10 days, or til bubbly, stir 2 or 3 times each day. To store, transfer sourdough starter to a jar and cover with cheesecloth, refrigerate. To use starter, bring desired amount to room temp. To replenish starter after using, stir 3/4 cup all-purpose flour, 3/4 cup water, and 1 tsp sugar/honey into remaining amount. Cover, let stand at room temp least 1 day or until bubbly. Refrigerate for later use. If starter isn't used within 10 days, stir in 1 tsp sugar/honey. Repeat every 10 days until used.