Crescent Rolls

Place 1 cup milk in a glass jar or crock (nothing metal) and allow to stand at room temperature for 24 hours.

Stir in 1 cup flour.

(To speed process, cover jar with cheese cloth and place outside for several hours to expose dough to the wild yeast cells floating in the winds.)

Leave uncovered in a warm place (80° is ideal) for two to five days, depending on how long it takes to bubble and sour.

(A good place is near the pilot light on a gas range or in other slightly warm place; do not place it too close to the pilot light, however, because too much heat will kill the yeast.)

If it starts to dry out, stir in enough tepid water to bring it back to the original consistency.

Once it has a good sour aroma and is full of bubbles, it is ready to use.

Try to maintain about 1 1/2 cups starter.