This article is from the collection of recipes from the Sourdough Mailing List, by David Adams with numerous contributions by others.
# From David Adams (email@example.com)
This recipe was given to me by a neighbor lady.
2 C milk - put in glass or ceramic bowl (not metal) and
set stand uncovered in warm place for 24 hours. Stir in
2 C sifted flour and allow to stand 2 days until bubbles and
gets sour smell. Store in fridge in quart size jar or crock
with looose cover. (If cover is too tight CO2 may cause
explosion.) If liquid rises to top give it a stir. Starter
gets better with age. Use it every 10 days or so and when
you take some out add 1 C flour and 1 C water, set in warm
place for 24 hrs. (or more) then cover loosely and refrig.
If don't use it activate it every couple of weeks by throwing
out all but 1 C starter and adding equal amounts of flour
and water. Try to keep 2 C. on hand. Let warm (take out over
night) before using.