Olga, I'm sorry I did not get back to you sooner with these, I can't remember if I have made either of them, but they are pretty standard looking. Have you had any luck yet with your sourdough bread? The starter I use is over 26 years old so I don't usually make new starter.

SOURDOURH STARTER

1 pkg. dry yeast
1/2 cup warm water
2 more cups warm water
2 cups flour
1 Tablespoon sugar

Soften yeast in the 1/2 cup warm water. Stir to dissolve yeast. Stir in 2 cups warm water, the flour and sugar. Beat until smooth. Cover loosely and let stand at room temperature until bubbly, 5-10 days. Stir 2-3 times a day. (The warmer the room temperature, the faster the starter will ferment). When bubbly, cover and refrigerate until needed. After using a portion of starter in a recipe, add 3/4 cup warm water, 3/4 cup flour and 1 tsp. sugar to remainder, stir well. Let stand at room temp for 1 hour or until bubbly again. Cover and refrigerate again. Every 10th day you do not use the starter stir in 1 tsp. sugar to keep it nice and bubbly.

HONEY STARTER

1 pkg. dry yeast
2 1/2 cups warm water
2 Tablespoons honey
2 1/2 cups flour

Combine yeast, water, honey and flour in a 2 qt. bowl. Cover with cloth and place in warm spot (85 degrees) to let ferment. Sourdough will be ready in 2-3 days.