1 pkg. active dry yeast
1 T sugar
1 C warm water
1 C milk
2 C unsifted flour
In a glass, stoneware or plastic bowl, sprinkle yeast and sugar over 1/2 C warm water; stir until dissolved (do not use metal utensils as prolonged contact will drastically reduce the purity and change the taste).
Add remaining water and 1 C milk alternately with flour, stirring well after each addition. Cover loosely with plastic. Let stand in a warm place overnight.
Starter is ready to use when it looks bubbly and a clear liquid has risen to the top.
After removing the required amount of starter, pour remaining starter into a glass, stoneware, or plastic container. Cover loosely and refrigerate. Starter can be stored indefinitely in the refrigerator.
Replenish starter by stirring in 1/2 C warm water, 1/2 C milk, and 1 C flour. Let stand overnight at room temperature overnight. Stir down and refrigerate.