Honey starter

1. combine the yeast, water honey and flour in a 2 quart glass mixing bowl.
2. Cover with cheesecloth, place in a warm area to ferment.
3. 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.
4. Be sure a hole is punched incontainer lid to allow gases to escape.
5. Replenish at last once a week with equal portions of warm water and all purpose flour.