2 c. milk
2 c. unbleached or all-purpose flour
1 c. sugar
2 envelopes yeast

Stir together all ingredients. Place mixture in a large, non-metallic container, loosely covered, in a warm place. Let it stand overnight. The next day, stir mixture then refrigerate, loosely covered. Stir once a day.

On the fifth day, add 1 cup flour, 1 cup milk, and 1/2 cup sugar. It will probably be necessary to put it into a larger non-metallic container. Leave it in a warm place, loosely covered, for one day, then refrigerate and stir every day for 5 more days. On the 10th day, the starter is ready to use.