Recipe - Honey Starter

1 pack Yeast
2 One half cup Warm water
2 tablespoon Honey
One half cup Flour, allpurpose

Recipe by: FWDS07A Patricia Dwigans 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 23 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini