3 1/2 c. flour
1 tbsp. sugar
1 pkg. dry yeast
1 c. warm water
1 c. warm milk

Mix dry ingredients; gradually add water. Beat until smooth. Cover and let stand at room temperature for 3-6 days. Should have a sour smell by this time. After amount for baking is removed, feed starter by adding 1 1/2 cups flour and 1 cup warm water. Let stand in warm place at least 8 hours. Store loosely covered in refrigerator. Use and replenish at least once every 2 weeks.