Instructions: Combine the yeast, water honey and flour in a 2 quart glass mixing bowl. Cover with cheesecloth, place in a warm area to ferment. In 2-3 days sourdough will be ready for use. Use or store in a clean plastic container with a fitted cover in refo until needed. Be sure a hole is punched incontainer lid to allow gases to escape.

Replenish at last once a week with equal portions of warm water and all purpose flour.

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