INGREDIENTS

INSTRUCTIONS

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  5-quart 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 1/2 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

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