I made the starter by mixing 2 cups of water with 1 T. of sugar, 1 T. of rapid rise yeast and 2 cups of flour. I covered it with a kitchen towels and let it sit for about 3 days. I stirred it a couple times each day. If it forms a crust, just whisk it back in and it will liquify.
When I was ready to make the dough, I mixed 1 cup of the sourdough starter with 1 1/2 cup of water, 4 tsp. of rapid rise yeast, 1 T. honey, 1 T. melted butter, 2 eggs, 2 1/2 tsp. salt and 6 cups of bread flour.
The dough is a bit sticky but place it in a greased bowl and cover it with plastic wrap and let it sit for 2 hours.
To replenish your starter, mix in 1 cup flour and 1/2 cup of water. Let it sit our for about 8 hours then refrigerate. Do this each time you use it.