Instructions: Combine all ingredients in a glass bowl and allow to stand in a warm place for a few days (or maybe a week). The starter will smell wonderfully sour and be about the consistancy of pancake batter when the fermentation gets going.

To feed my starter, I always add equal parts of milk and flour along with a "scoop" of sugar (about 1/4 cup per cup of milk and flour).

I find that it is the sugar that really determines how quickly the starter recovers after a feeding.

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