| 1 | Recipe by: jo merrill sprinkle 1 tablespoon sugar over warm water; sprinkle yeast over this. |
| 2 | Let stand in warm place until doubled in size; about 10 minutes mix milk, remaining sugar, flour and yeast mixture. |
| 3 | Place in a plastic or glass container; about a 5-quart size. |
| 4 | Stir using a wooden spoon or paddle. |
| 5 | Do not use metal since it 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 utensil. |
| 9 | on the fifth day, measure out 1 cup to bake with and 1 cup for a friend. |
| 10 | Feed the remaining starter 1 cup flour, 1 cup milk and ?cup sugar. |
| 11 | Stir well and refrigerate; stir daily. |
| 12 | On the 10th day, measure out 1 cup to give to a friend if desired. |
| 13 | You should have enough left to use in a recipe plus enough to feed as before; refrigerated. |
| 14 | Thereafter, you can use the starter daily or as desired, feeding every fifth day. |
