|⅓ cup||Warm water|
|2 packs||Yeast; not instant|
|2 cups||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 ½ 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.
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