• 1 cup skim milk
• 1 cup lukewarm water
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 cups all-purpose white flour
• 1/2 cup water
• 2-1/4 teaspoons yeast

1. Heat the milk (do not boil) and add 1 cup water. Allow liquid mixture to cool to lukewarm. Pour into a large glass or ceramic bowl.
2. Add sugar, salt and flour and beat until well blended.
3. Cover with a clean towel and allow to sit in a draft-free place for 3 to 4 days. (The mixture should become bubbly.)
4. Heat 1/2 cup water to about 100°F (43°C). and dissolve yeast in the water. Pour yeast mixture into starter and mix until well blended.
5. Cover with a clean towel and leave at room temperature for 5 to 7 days. Mixture may separate; stir each day if desired.
6. Store completed starter in refrigerator.
7. To use starter, bring to room temperature and allow it to bubble.
8. To replenish starter (this should be done after each use), add 1-1/2 cups all-purpose flour and 1-1/2 cups lukewarm water
   to the remaining starter. Mix well.
9. Refrigerate starter until ready to use again.

Note: Do not be concerned if your starter does not bubble a great deal. It may still be used in the bread and the
bread will have a mild sour dough flavor.

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