| 1 | Dissolve yeast in warm water in 3-qt glass bowl. |
| 2 | Stir in milk. |
| 3 | Stir in flour gradually. |
| 4 | Beat until smooht. |
| 5 | Cover with towel; let stand in warm, draft-free place until starter begins to ferment, about 24 hrs. |
| 6 | (bubbles will appear on surface of starter) if starter has not begun fermentation after 24 hr, discard and begin again. |
| 7 | If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft-free place. |
| 8 | Let stand until foamy, 2-3 days. |
| 9 | When starter has become foamy, stir well; pour into 1-qt crock or glass jar with tighlty fitting cover. |
| 10 | Store in frig. |
| 11 | Starter is ready to use when a clear liquid has risen to top. |
| 12 | Stir before using. |
| 13 | Use 1 c starter in recipe; reserve remaining starter. |
| 14 | Add ?c milk and ?c flour to reserved starter. |
| 15 | Store covered at room temp until bubbles appear, about 12 hrs, refrigerate. |
| 16 | Use starter regularly, every week to 10 days. |
| 17 | If the volume of the breads you bake begins to decrease, dissolve 1 t yeast in ?c warm water. |
| 18 | Stir in ?c milk, ?c flour and the remaining starter. |
| 19 | *do not use self rising flour* note: start bread at night to bake in the morning - or vice versa. |
| 20 | Before adding the milk and flour to remaining starter, bake your bread and judge the volume |
