|Active dry yeast||1 Teaspoon|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|All purpose flour||1 Cup (16 tbs)|
Dissolve yeast in warm water in 3-quart glass bowl.
Stir in milk.
Gradually stir in flour.
Beat until smooth.
Cover with towel or cheesecloth; let stand in warm, draft-free place until starter begins to ferment, about 24 hours (bubbles will appear on surface of starter).
If starter has not begun fermentation after 24 hours, discard and begin again.
If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft-free place.
Let stand until foamy, 2 to 3 days.
When starter has become foamy, stir well.
Pour into 1-quart crock or glass jar with tight-fitting cover.
Store in refrigerator.
Starter is ready to use when a clear liquid has risen to the top.
Stir before using.
Use 1 cup starter in recipe; reserve remaining starter.
Add % cup milk and 3/4 cup flour to reserved starter.
Store covered at room temperature until bubbles appear, about 12 hours; refrigerate.
Use starter regularly (every 7 to 10 days).
If the volume of the breads begins to decrease, dissolve 1 teaspoon active dry yeast in 1/4 cup warm water.
Stir in 1/2 cup milk, 3/4 cup flour and the remaining starter.