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.