STARTER:

1 c. milk
1 c. flour

Place in glass jar or crock pot and let stand for 24 hours at room temperature. Stir in 1 cup flour. Leave mixture uncovered in warm place for 3 days or until bubbly and sour. Remember: If you want to continue to bake sourdough bread with the starter mixture, replace every cup of starter used with 1 cup of flour. Let stand until sour. Store in the refrigerator until you are ready to use.

QUICK SOURDOUGH BREAD:

1/2 c. warm water
1 c. starter
5 - 6 c. flour
1/2 tsp. baking soda
1 pkg. yeast
3 tsp. sugar
1 1/2 tsp. salt

Mix warm water and yeast in large bowl. Add starter, 4 cups flour, salt and sugar. Stir for 3 minutes. Place in greased bowl, cover with a damp towel and let rise in a warm place until doubled (1 1/2 to 2 hours). Combine baking soda and 1 cup flour and add to the dough mixture. Turn onto floured board and knead (adding remaining flour to prevent stickiness) until shiny, about 8 to 10 minutes. Dough should not be able to absorb any more flour.

Shape into 2 loaves. Place on a greased baking sheet. Cover and place in a warm place to rise until nearly doubled (1 to 1 1/2 hours). Before baking, brush outside with water and slash across top with a sharp knife. Put a shallow pan of hot water on the bottom shelf of oven. Bake in a hot oven at 400 degrees until the crust is medium dark brown (45 minutes).