| 1 | Sprinkle one tablespoon sugar over warm water. |
| 2 | Sprinkle yeast over this and let stand in warm place until doubled in size, about 10 minutes. |
| 3 | Mix milk, remaining sugar, flour and yeast mixture. |
| 4 | Place in plastic or glass containter about the size of a 5-quar ice cream bucket. |
| 5 | Stir, using only a wooden sppon or paddle, as metal retards growth. |
| 6 | Cover loosely and let stand in a warm place overnight. |
| 7 | The next day, refrigerate. |
| 8 | Stir each day with a wooden spoon to retard spoilage. |
| 9 | On the fifth day, measure out one cup to bake with. |
| 10 | Measure out one cup for gift. |
| 11 | Feed remaining starter one cup flour, one cup milk and one-half cup sugar. |
| 12 | Stir well. |
| 13 | Refrigerate and stir daily. |
| 14 | On the 10th day, measure out one cup, if desired, to give to a friend. |
| 15 | You should have enough left over to use in a recipe, plus extra to feed as before and refrigerate. |
| 16 | Thereafter, use the starter almost daily or as desired, feeding every five days |
