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Herman Sourdough Starter #2

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HERMAN SOURDOUGH STARTER   #2
 Categories: Breads
      Yield: 6 Servings
 
      2 c  Milk
      2 c  All-purpose flour
      1 c  Sugar
      1 pk Dry yeast, dissolved in 1/4
           -cup warm water
 
  1.  In a large glass or ceramic bowl, combine 1 cup of the milk, 1
  cup of the flour, the sugar and the dissolved yeast. Using a non-
  metal spoon, beat until smooth and creamy. Stir in the remaining 1
  cup milk and 1 cup flour.  Cover with a clean kitchen towel and set
  in a moderately warm spot (about 70F.)  Let stand for 24 hours, at
  which point the batter should smell pleasantly sour. 2. Transfer to a
  tightly covered glass or plastic container and place in the
  refrigerator. Stir with a nonmetal spoon once a day for 5 days. 3. To
  use the starter, measure out what you need and let it come to room
  temperature. Replenish it with equal parts of flour and milk, plus
  half a part of sugar. (For example, if you remove 1 cup of starter,
  stir in 1/2 cup flour, 1/2 cup milk, and 1/4 cup sugar.) The starter
  may be stored in the refrigerator indefinitely, but flavor develops
  best when batter is used and replenished often.
 
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