Instructions: Remove the sourdough starter from the refrigerator and allow it to reach room temperature ( about 6 hours).Place 1 1/2 cups of starter in a 2 quart mixing bowl. Put the rest of the starter back in the refrigerator. Add the flour and skim milk and mix well. The batter should have the consistency of light pancake batter. Cover the bowl lightly ( I used a dish towel held on by a small notebook) and let it proof for 8 to 12 hours in a 85 to 90 degree area. After proofing use what batter you need for your bread. ( It can stay out for up to 3 days) Make sure you save at least 1 1/2 cups to replenish your starter. Return the remaining batter to the starter jar. Stir and refrigerate.

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