This is not a quick recipe, but it’s simple, time-tested and good. It goes against every thing you’ve been told about not leaving dairy sitting out unrefrigerated, but people have been making this for decades.

Always use a wooden or plastic spoon for stirring the starter. Never use a metal spoon. Always use a glass, plastic or ceramic container to mix your starter and when you use the starter to make your baked goods.

1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F)
3 cups all purpose flour, divided
3 cups granulated sugar, divided
3 cups warm milk (110 degrees F), divided

Day 1: In a small bowl, dissolve yeast in water. Let stand 10 minutes.
In a 2 quart bowl, combine 1 cup flour and 1 cup sugar. Mix thoroughly. Slowly stir in 1 cup milk and yeast mixture. Cover loosely and let stand at room temperature.

Days 2 through 4: Stir starter.

Day 5: Stir in 1 cup flour, i cups sugar and 1 cup warm milk. Cover loosely and let stand at room temperature.

Days 6 through 9: Stir starter.

Day 10: Stir in 1 cup flour, 1 cups sugar and 1 cup warm milk. Remove 1 or 2 cups to make your first bread. Give three cups away along with recipes. Store the remaining starter in the refrigerator until needed to make more starter.

You can also freeze the starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

Yields 6 cups starter.