2 c. flour
3 tbsp. sugar
2 c. water, lukewarm
1 tsp. salt
1 pkg. dry yeast

Stir dry ingredients together. Gradually stir in water. Continue to blend until mixture resembles a smooth paste. Cover with a towel and put in a warm place to ferment. Stir several times each day.

In 2 to 3 days the starter will be ready to use store starter in a glass jar or heavy plastic container in the refrigerator. Cover lightly allowing air to circulate. Every 3 or 4 days or after each use, the starter should be fed with 1 cup flour, 1 cup milk and 1/4 cup sugar (or less depending on desired sweetness). Return to refrigerator and cover lightly.