|2||each||yeast, active dry||envelopes*|
Sprinkle one tablespoon sugar over warm water.
Sprinkle yeast over this and let stand in warm place until doubled in size, about 10 minutes.
Mix milk, remaining sugar, flour and yeast mixture.
Place in plastic or glass containter about the size of a 5-quart ice cream bucket.
Stir, using only a wooden spoon or paddle, as metal retards growth.
Cover loosely and let stand in a warm place overnight.
The next day, refrigerate.
Stir each day with a wooden spoon to retard spoilage.
On the fifth day, measure out one cup to bake with.
Measure out one cup for gift.
Feed remaining starter one cup flour, one cup milk and one-half cup sugar.
Refrigerate and stir daily.
On the 10th day, measure out one cup, if desired, to give to a friend.
You should have enough left over to use in a recipe, plus extra to feed as before and refrigerate.
Thereafter, use the starter almost daily or as desired, feeding every five days.
First published: 1996-01-27 last updated: 2013-12-07
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles