1 c Sugar
1/3 c Warm water
2 pk Yeast; not instant
2 c Milk
2 c Flour, all-purpose
Recipe by: Jo Merrill Sprinkle 1 tablespoon sugar over warm water; sprinkle
yeast over this. Let stand in warm place until doubled in size; about 10
minutes Mix milk, remaining sugar, flour and yeast mixture. Place in a
plastic or glass container; about a 5-quart size. Stir using a wooden spoon
or paddle. Do not use metal since it retards growth. Cover loosely and let
stand in a warm place overnight. The next day, refrigerate. Stir each day
with a wooden utensil.
On the fifth day, measure out 1 cup to bake with and 1 cup for a friend.
Feed the remaining starter 1 cup flour, 1 cup milk and 1/2 cup sugar. Stir
well and refrigerate; stir daily.
On the 10th day, measure out 1 cup to give to a friend if desired. You
should have enough left to use in a recipe plus enough to feed as before;
refrigerated.
Thereafter, you can use the starter daily or as desired, feeding every
fifth day.
From
Yields
1 Servings