Starting from scratch, it takes 27 days before you can bake. From there on - your starter is ready to bake every 10 days (or see suggestion following and bake manageable amounts every 5 days or so).

2/3 c. sugar
2/3 c. milk
2/3 c. flour

Combine ingredients in large, airtight container. Store at room temperature; do not refrigerate.

Stir starter with WOODEN SPOON every day for 17 days. On day 18, do nothing.

On days 19, 20 and 21, stir. On day 22 stir with wooden spoon and add: (Blend before adding)

1 c. flour
1 c. sugar
1 c. milk

On days 23, 24, 25 and 26, stir. On day 27, add:

1 c. flour
1 c. sugar
1 c. milk

Take out 1 cup three times. Give 1 cup each to 2 friends and keep 1 remaining cup to bake up and save 1 cup as starter for your next batch.

Friends can either make up bread the day they receive the starter or they can join in on the fun.