Sourdough Starter

1 or 2 cups of milk               equal amount of flour

Put milk in a sterilized glass or pottery container, cover with cheesecloth.
Let stand at room temperature for 24 hours. 
Stir in the flour until blended well.
Cover with cheesecloth and set jar outside in a protected place for 12 to 24 hours.
Place the jar in a warm place (back of stove or on top of refrigerator) until it starts to bubble
and becomes full of bubbles.  This will take 2 to 5 days.
Put the starter in a covered (not sealed} container, leaving room for the starter to rise without running 
over and store in the refrigerator.

Remove from refrigerator and allow to warm (at least 30 minutes). Remove the amount called for in the recipe.

Add equal amounts of milk and flour, allow the starter to remain on the counter until you
see bubbles in the container.  Return to the refrigerator.

This starter will last forever, if you feed it on a regular basis, weekly is good.  If you are 
not making bread, remove about half of your starter and share with a friend!!!

Notes:  I use kefir milk made with whole milk in my sourdough starter.  
           I mix my flours, most of the time I use whole wheat and all-purpose flour.