1 c. milk
1 c. flour
1 c. sugar
1 pkg. yeast

Mix together. Let stand overnight in saucer covered non metallic container. Do not use metallic utensils or bowls. Place in refrigerator. Stir everyday for 3 days. Day 5 use for baking rolls and bread. 1 c. skim milk 1 c. all purpose flour

Add to sourdough starter, pour out 2 cups for bread recipe. Let remaining starter stand at room temperature until it bubbles before returning it to refrigerator.

Bread Recipe:
1 c. milk
1/2 c. butter
1 fast yeast
2 c. all purpose flour
1/4 c. sugar
2 tsp. salt
3 egg whites, reserve small amount for later
2 c. sourdough starter
2 1/2 c. flour for soft dough

Heat milk and butter until melted. Mix together yeast, 2 cups of flour, sugar, and salt; add to warm milk and butter. Add eggs, starter, and remaining flour. Pour into bread maker or grease top; cover tightly. Refrigerate 2-24 hours until double in size. Place 1/2 dough into greased bread pan, cover, put into warm place 20-30 minutes until double. Brush tops with egg white. Bake at 375 degrees for 15 minutes or until brown.