Categories: Breads 
      Yield: 6 servings 
  
      2 c  Milk 
      2 c  All-purpose flour 
      1 c  Sugar 
      1 pk Dry yeast, dissolved in 1/4 
           -cup warm water 
  
  1.  In a large glass or ceramic bowl, combine 1 cup of 
  the milk, 1 cup of the flour, the sugar and the 
  dissolved yeast. Using a non- metal spoon, beat until 
  smooth and creamy. Stir in the remaining 1 cup milk 
  and 1 cup flour.  Cover with a clean kitchen towel and 
  set in a moderately warm spot (about 70F.)  Let stand 
  for 24 hours, at which point the batter should smell 
  pleasantly sour. 2. Transfer to a tightly covered 
  glass or plastic container and place in the 
  refrigerator. Stir with a nonmetal spoon once a day 
  for 5 days. 3. To use the starter, measure out what 
  you need and let it come to room temperature. 
  Replenish it with equal parts of flour and milk, plus 
  half a part of sugar. (For example, if you remove 1 
  cup of starter, stir in 1/2 cup flour, 1/2 cup milk, 
  and 1/4 cup sugar.) The starter may be stored in the 
  refrigerator indefinitely, but flavor develops best 
  when batter is used and replenished often.