This article is from the collection of recipes from the Sourdough Mailing List, by David Adams with numerous contributions by others.
Linda DiSanto, Austin, Texas
1 package active dry yeast 2 1/2 cups warm water 2 cups sifted flour
1 Tbsp sugar
Dissolve yeast in 1/2 cup of the warm water in a deep glass
or plastic container. Stir in remaining warm water, flour
and sugar. Beat until smooth. Cover with loose fitting
cover. DO NOT REFRIGERATE! The starter requires 10 days for
fermentation as follows:
DAYS 1, 2, 3 and 4: Stir batter DAY 5: Add 1 cup each milk, flour, sugar and stir DAYS 6, 7, and 8: Stir batter each day DAY 10: Add 1 cup each flour, sugar, milk; stir.