1 c Sugar
1/3 c Warm water
2 pk Yeast — not instant
2 c Milk
2 c All-purpose flour
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.