1 envelope active dry yeast
½ cup water, warm (105-110°)
2 cups water, warm (105-110°)
2 cups flour
1 tablespoon honey

Dissolve yeast in ½ cup water.

1. Stir in 2 cups water, flour, and honey. 

2. Beat until smooth. 

3. Cover with cheesecloth and let stand at room temperature for 5-10 days, until bubbly, stirring 2-3 times per day. 

Divide in half, using half, and replenishing half. 

To store:  

1. transfer to a jar,

2. cover loosely with cheesecloth,

3. and chill. 

If not used within 10 days: 

1. stir in 1-teaspoon honey,

2. repeating every 10 days as necessary. 

To replenish:

1. after dividing in half and using half,

2. combine remaining half with ¾ cup flour, ¾ cup warm water, and 1 teaspoon honey.