1 package active dry yeast
2-1/2 cups warm water (110 to 115 degrees) divided
2 cups all-purpose flour
1 tablespoon granulated sugar or honey
Dissolve yeast in 1/2 cup warm water. Stir in remaining 2 cups warm water, flour and sugar. Beat until smooth.
Cover with cheesecloth and let stand at room temperature 5 to 10 days or until bubbly, stirring mixture 2 to 3 times each day. (A warmer room speeds up the fermentation process.)
To store: Transfer the starter to a jar, cover with cheesecloth and refrigerate. Do not cover jar tightly with a metal lid. It will explode.
To Use Starter: Make sure to bring the desired amount to room temperature before adding it to the Sourdough Bread recipe.
To Replenish: Stir 3/4 cup all-purpose flour, 3/4 cup warm water and 1 teaspoon granulated sugar or honey into the remaining amount. Cover and let stand at room temperature at least 1 day or until bubbly. Refrigerate for later use.
If starter isn't used within 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days until used.
