Sourdough Starter - milk

Method

• Put milk in a shallow pan, covered with screen or cheesecloth and let stand at room temperature for 24 hours.
• Place in quart jar and stir in flour.
• Let stand at room temperature (warm) for 2 to 5 days until very bubbly.
• When it has a good sour aroma and bubbles subside, it is ready for use.
• You may wish to catch another wild yeast if your first one is not active enough or to get a slightly different flavor.
• It may be kept ready for use in the refrigerator for several weeks before it is necessary to use it and refresh it.