2 cups warm water
1 Tbsp active dry yeast
2 Tbsp honey
1 cup all-purpose flour
1 cup whole-wheat flour
In med. nonreactive bowl, combine warm water, yeast
and honey. Let stand about 10 minutes, or until it
becomes foamy. Using woooden spoon, stir in all-purpose
flour and whole-wheat flour until smooth.
Transfer mixture to nonreactive container, large
enough to allow starter to double in bulk. Cover and
let stand in warm place 3 to 5 days, stirring mixture
at least 3 times daily. It will rise and fall, remain
bubbly and have pleasant sour smell.
When starter develops flavor and aroma that are pleasing
to you, it is ready to use. Starter will keep indefinitely
if stored, tightly covered, in refrigerator. If it
develops orange or pink color, discard it.
Once starter is made, it must be replenished at least
once every 2-3 weeks to keep it alive. To replenish,
remove 1 cup starter and discard. Add 1 cup flour
and 1 cup tepid water to remaining starter, stirring
until smooth. Cover and let stand in warm place 8-10
hrs. before refrigerating it again.