Sourdough Starter

Put milk in a shallow pan, covered with screen or cheesecloth and let stand at room temperature for 24 hours.

Place in quart jar and stir in flour.

Let stand at room temperature (warm) for 2 to 5 days until very bubbly.

When it has a good sour aroma and bubbles subside, it is ready for use.

You may wish to catch another wild yeast if your first one is not active enough or to get a slightly different flavor.

It may be kept ready for use in the refrigerator for several weeks before it is necessary to use it and refresh it.