Difficulty: Easy - for beginners
Dietary guidance: v
1 c. flour (all purpose)
3/4 c. milk (I use skim)
1/2 c. sugar
1/4 c warm water
2 1/4 tsp. active dry yeast (or 1 envelope)
Pour water in a glass or plastic bowl. Add yeast and 1 tsp. sugar, stir with a plastic or wooden spoon and let it rest in a warm place about ten minutes.
Next, add remaining ingredients to yeast mixture, stir with a wooden spoon (metal retards growth), cover and let sit out overnight in a warm place. Bubbles should appear. If mixture hasn't begun to ferment after 24 hrs. throw away and start over.
After initial 24 hours, place in air tight glass or plastic container in frig. Stir every day for four days. When liquid appears at top of container it is ready to use to bake. For every 1 cup of starter you use, add 1/2 c. flour, 1/2 c. milk and 1/4 c. sugar You can use less sugar if you'd like).
If you go a week without using the starter, add a teaspoon of sugar and stir it to keep it active.