In a large glass or ceramic bowl, stir honey or sugar into warm water until dissolved. Stir in yeast.
Slowly add flour to mixture, whisking to combine, and cover with a towel or dishcloth. Do use a towel rather than plastic wrap so the wild yeast in your kitchen can "catch onto" the starter, but be sure to use a towel that you don't mind getting dirty. Leave in a warm place to develop. If you don't have a warm place, it should be fine, as my kitchen was cool when I made my starter.
Let your starter sit out for 2-5 days, stirring once per day to reincorporate the liquid that will settle on top. Once your starter has stopped bubbling and has developed a sour aroma, stir it once again and place in an airtight container in the refrigerator until ready to use.