Ingredients :

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Starter:
1 pkt Active Dry Yeast
2 1/2 cup Warm Water
2 cup Flour Sifted
1 tbl Sugar

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Method :

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* For starter:
Dissolve yeast in 1/2 C of the warm water in a deep glass or plastic container. Stir in remaining warm water, flour and sugar. Beat until smooth. Cover with loose fitting cover.
* Do Not Refrigerate!
* The starter requires 10 days for fermentation as follows:
* DAY S 1, 2, 3 and 4: Stir batter
* DAY 5: Add 1 C. each milk, flour, sugar and stir
* DAYS 6, 7, and 8: Stir batter each day
* DAY 10: Add 1 C each flour, sugar, milk; stir.
* The batter is ready to use.
* This makes 3 cups batter to use in the recipes.
* If you want to you may pout 1 C. batter each into 3 containers and give 1 or 2 away.
* Save 1 C. to begin process all over again OR you can use all 3 cups batter for the recipes at 1 time and when you want to bake these
again just start the starter again.
* OR use the other cup of batter to make the bread or cake.