Herman Milk Sourdough Starter

Directions

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.

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.

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 ½ cup flour, ½ cup milk, and ¼ cup sugar.

The starter may be stored in the refrigerator indefinitely, but flavor develops best when batter is used and replenished often.