Sourdough Starter - cooking recipe

Ingredients

1 teaspoon sugar
2 cups water, warm
1 envelope active dry yeast (2 1/4 tsp)
2 cups white bread flour
1 cup white bread flour
1 cup milk
1/2 cup sugar

Preparation

DAY 1 Dissolve sugar in 1/2 cup of the warm water in large glass bowl.
DO NOT USE METAL BOWL.
Sprinkle yeast into water; let stand 10 minutes.
Stir in remaining 1-1/2 cups water and 2 cups flour.
Beat until smooth.
Cover bowl tightly with plastic wrap and leave overnight at room temperature.
DAY 2 Add Day 2 ingredients 1 cup white bread flour, 1 cup milk and 1/2c. sugar to Sourdough mixture in bowl.
Beat until smooth.
Cover loosely with plastic wrap.
Refrigerate.
DAY 3 Stir until smooth.
Refrigerate.
DAY 4 Repeat Day 3.
DAY 5 Repeat Day 2.
DAY 6-10 Stir well once a day.
Your sourdough starter should have grown to at least 4 cups, and should be the consistency of thin pancake batter.
If it is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.
Give 1 cup away to a friend.
Use the rest for your own baking.
When your Sourdough is down to 1 cup OR once every 10 days, feed it as on Day 2 and let it grow again.
You can freeze Sourdough mixture for up to 3 months.
Before using, thaw slowly in refrigerator for 24 hours.
Feed it as on day 2 and leave at room temperature overnight before using.