Instructions: 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.

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