🌎 The World Cookbook

2 ¼ tsp. (1 package) active dry yeast
¼ C water
1 C flour
1 C sugar
1 C warm milk
Do Not Use Metal Bowl Or Metal Utensils

Day 1: Combine yeast and water, and let sit for 10 minutes. In a 2 quart plastic, glass, or ceramic container, or in a gallon Size zip lock bag, combine sugar and flour. Mix well. Add to this the milk and yeast mixture. If using a bowl, mix ingredients well
And cover loosely. If using zip lock bag, seal tightly and squish bag until well mixed. Leave on a counter; do not refrigerate mixture during fermentation process. Days 2-4: Stir starter with wooden spoon, or squish bag daily. If using a bag, open to let air out and reseal. Day 5: Stir in 1 cup flour, 1 cup sugar, and 1 cup milk. Mix well. Days 6-9: Stir starter with wooden spoon or squish bag daily. Day 10: Stir in 1-1/2 cups flour, 1-1/2 cups sugar, and 1-1/2 cups milk. Mix well. Remove 2 cups starter mixture to make your bread ( recipe follows), And keep one for yourself to start process again. Divide the remainder starter mixture into 1 cup portions to give to friends along with a copy of this recipe, or store in the refrigerator and begin the 10 day process over again skipping day 1, starting at day 2. You can freeze the starter in 1-cup measures for later use. Frozen starter takes 3 hours at room temperature to thaw before using. If the starter isn’t passed on the 10th day be sure to date the bag so the friend Can determine where they are in the process.