Recipe - Herman Sourdough Starter

2 cup Milk
2 cup Allpurpose flour
1 cup Sugar
1 pack Dry yeast, dissolved in 1/4
cup warm water

1. In a large glass or ceramic bowl, combine 1 cup of the milk, 1 cup of
the flour, the sugar and the dissolved yeast. Using a non metal spoon,
beat until smooth and creamy. Stir in the remaining 1 cup milk and 1 cup
flour. Cover with a clean kitchen towel and set in a moderately warm spot
(about 70F.) Let stand for 24 hours, at which point the batter should
smell pleasantly sour. 2. Transfer to a tightly covered glass or plastic
container and place in the refrigerator. Stir with a nonmetal spoon once a
day for 5 days. 3. To use the starter, measure out what you need and let it
come to room temperature. Replenish it with equal parts of flour and milk,
plus half a part of sugar. (For example, if you remove 1 cup of starter,
stir in One half cup flour, One half cup milk, and One fourth cup sugar.) The starter may be
stored in the refrigerator indefinitely, but flavor develops best when
batter is used and replenished often.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini