Sourdough Bread

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   ["Stage 1: The Starter:", "1. Fill a 2-cup liquid measuring cup with lukewarm water, and sprinkle yeast over top. Stir to combine, being sure to wipe any yeast clinging to the spoon back into the water. Let sit for 5 minutes.", "2. Place flour in a tall (at least 12 inches high), wide glass container or crock. Pour the yeast water over the flour, and stir with a wooden spoon until well incorporated.", "3. Let stand uncovered in a warm area (at least 70 to 80 degrees F) for at least 4 or up to 7 days.", "4. Stir the starter once each day. If a crust forms, just stir it into the starter as well. The starter will start to bubble, and smell sour. If you don't use it by the 7th day, it must be refrigerated and used within a day or two, or it will become rancid.", "Stage 2: The Sponge:", "1. Measure 1 cup of starter into a liquid measuring cup. Discard the rest (or see note below).", "2. Wash the glass crock that you made the starter in. Pour the starter into the glass crock.", "3. Add the water, flour, honey and salt into the crock, and stir with a wooden spoon to thoroughly combined. (This will take some muscle!) This will become a ""sponge.""

* Per serving · 4 servings · Values may vary.