Sour Dough Starter

Sour Dough Starter

Ingredients:
leavening agents, yeast, baker's, active dry
honey
wheat flour, white, all-purpose, unenriched
water, bottled, generic

Directions:
Combine all ingredients in a glass or pottery bowl and beat well.
Clean down sides, cover and let stand overnight in a warm place.
When bubbling has stopped, add another cup of flour, 1/2 cup of warm water and 1 tsp.
honey.
Mix thoroughly then cover and store overnight again.
When more bubbling and rising is visible Add 2 more cups of flour and enough water to maintain sponge, plus another tsp.
honey.
Cover and keep warm for several hours.
When you are ready to bake, take about a pint of the mixtureand store in an air-tight jar.
This is your primary starter and should be stored in the fridge.Every time you use the sponge in a recipe, you need to replenish it.
You do this by adding 2cups of flour, enoufh warm water to maintain sponge and another tsp.
honey.
Mix well , cover and leave overnight again and the nxt day its ready to use again.