Always maintain about 1 1/2 cups starter. Each time apart of the starter is used, replenish it with a mixture of equal amounts of milk and flour. Feed with the following:

1 c. flour
1 c. milk
1/4 c. sugar (omit if starter seems too sweet)

Never use starter for baking the same day you have "fed" it. After feeding, leave at room temperature for several hours or overnight to start the yeast action (starter is full of bubbles). Then refrigerate. Always have starter at room temperature, however, before starting a recipe. The starter is best if used at least once a week. If one does not use it for two or three weeks, replenish it with equal amounts of milk and flour and leave at room temperature overnight, then refrigerate. If one does not plan to use the starter for several weeks or more, it may be frozen but thaw out and leave at room temperature for 24 hours before using again.