2 cups lukewarm milk
2 cups flour
2 1/2 tsp yeast

Mix all the ingredients thoroughly then place in a glass or plastic container with a tight lid. Place the covered mixture in a warm place for 4 to 7 days, stirring once a day. The formation of bubbles or the tendency of the dough to overflow the container is the result of normal fermentation. The presence of a sour smelling liquid on the top of the dough may take place. This should be poured off and discarded. If the dough changes color it should be thrown away and you should start over.

After 4 to 7 days use the starter in one of the accompanying recipes. After removing a portion of the starter for a recipe, you will need to feed' the starter. To do this, add equal portions of milk or water and flour. For example, if you remove 1 cup starter, replace with 1 cup milk and 1 cup flour. Alternate milk and water at the feedings, but use the same kind of flour. Stir only with a wooden or plastic spoon, do not use any metal utensils. Let the starter sit at room temperature for 1 day after feeding, the refrigerate. Remove some starter weekly and feed. The starter can be frozen without problems.

Basic Sourdough Bread

1 cup starter
2/3 cup milk
2 Tblsp butter
2 Tblsp sugar
1 Tblsp salt, may be reduced a bit
3 cups flour
1 1/2 tsp yeast

Mix all ingredients. Knead the dough for 10 minutes, or until the dough is smooth and elastic. Place in a bowl and cover. Let sit in a warm place until doubled in bulk. Punch down and shape into a loaf. Place in a greased loaf pan, cover and let rise again until doubled in bulk. Bake the loaf in an oven preheated to 375°F for 45 minutes. Remove from pan and let cool on a wire rack.