Recipe - Herman Wheatnhoney Starter

One half cup Honey * see note
1/3 cup Warm water
2 pack Yeast not instant
2 cup Milk
1 cup Whole wheat flour
1 cup White flour

* You can use brown sugar instead of honey if you prefer. Stir 1 tablespoon
honey or brown sugar into warm water. Sprinkle yeast over this. Let stand
in warm place until doubled in size; about 10 minutes. Mix milk, remaining
honey or brown sugar, flours and yeast mixture. Place in a plastic or
glass container about the size of a 5quart ice cream bucket. Stir, using
only a wooden spoon or paddle since metal retards growth. Cover loosely and
let stand in a warm place overnight. Place in refrigerator the next day.
Stir each day with a wooden spoon to retard spoilage. On the fifth day,
measure out 1 cup to bake with and measure out 1 cup for a gift. Feed
remaining starter 1 cup white flour, 1 cup milk and One half cup sugar. Stir
well then refrigerate. Stir daily. On the tenth day, measure out 1 cup to
give to a friend. You should have enough left to use in a recipe, plus
extra to feed as before and then refrigerate. Thereafter, use the starter
almost daily or as desired, feeding every fifth day.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip