Sourdough Starter

• 1 teaspoon sugar
• 2 cups water, warm
• 1 envelope active dry yeast (2 1/4 tsp)
• 2 cups white bread flour
• 1 cup white bread flour
• 1 cup milk
• 1/2 cup sugar

1. DAY 1 Dissolve sugar in 1/2 cup of the warm water in large glass bowl.
2. DO NOT USE METAL BOWL.
3. Sprinkle yeast into water; let stand 10 minutes.
4. Stir in remaining 1-1/2 cups water and 2 cups flour.
5. Beat until smooth.
6. Cover bowl tightly with plastic wrap and leave overnight at room temperature.
7. DAY 2 Add Day 2 ingredients 1 cup white bread flour, 1 cup milk and 1/2c. sugar to Sourdough mixture in bowl.
8. Beat until smooth.
9. Cover loosely with plastic wrap.
10. Refrigerate.
11. DAY 3 Stir until smooth.
12. Refrigerate.
13. DAY 4 Repeat Day 3.
14. DAY 5 Repeat Day 2.
15. DAY 6-10 Stir well once a day.
16. Your sourdough starter should have grown to at least 4 cups, and should be the consistency of thin pancake batter.
17. If it is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.
18. Give 1 cup away to a friend.
19. Use the rest for your own baking.
20. When your Sourdough is down to 1 cup OR once every 10 days, feed it as on Day 2 and let it grow again.
21. You can freeze Sourdough mixture for up to 3 months.
22. Before using, thaw slowly in refrigerator for 24 hours.
23. Feed it as on day 2 and leave at room temperature overnight before using.

sugar, water, active dry yeast, white bread, white bread flour, milk, sugar

Taken from www.food.com/recipe/sourdough-starter-67075 (may not work)