1 pk Active dry yeast
2 1/2 c Warm water; (105 to 115
-degrees)
1 c Instant nonfat dry milk
2 tb Sugar
4 c All-purpose flour
Stir yeast, water, dry milk and sugar in 2 1/2-quart crock or
non-metallic bowl until yeast is dissolved. Stir in flour gradually
until a smooth batter forms. Let stand loosely covered in warm place,
3 to 5 days. Stir down batter occassionally. Store loosely covered in
refrigerator.
Replace exact amount of starter used for each recipe by stirring equal
amounts of homogenized milk and flour back into starter. (For example,
replace 1 cup starter with 1/2 cup homogenized milk and 1/2 cup
flour.) Let stand lightly covered until it bubbles, overnight. Stir
down. Store loosely covered in regrigerator. Each time this process
is repeated, the starter becomes more active and develops a more sour
flavor.
