---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Basic Sourdough Starter
  Categories: Breads
       Yield: 1 servings
  
            NFXS18B                           3/4 c  Milk
       1 ts Active dry yeast                    1 c  Flour *
     1/4 c  Warm water                     
  
   Dissolve yeast in warm water in 3-qt glass bowl. Stir in milk. Stir in
   flour gradually. Beat until smooht. Cover with towel; let stand in warm,
   draft-free place until starter begins to ferment, about 24 hrs. (bubbles
   will appear on surface of starter) If starter has not begun fermentation
   after 24 hr, discard and begin again. If fermentation has begun, stir well;
   cover tightly with plastic wrap and return to warm, draft-free place. Let
   stand until foamy, 2-3 days. When starter has become foamy, stir well; pour
   into 1-qt crock or glass jar with tighlty fitting cover. Store in frig.
   Starter is ready to use when a clear liquid has risen to top. Stir before
   using. Use 1 c starter in recipe; reserve remaining starter. Add 3/4 c milk
   and 3/4 c flour to reserved starter. Store covered at room temp until
   bubbles appear, about 12 hrs, refrigerate. Use starter regularly, every
   week to 10 days. If the volume of the breads you bake begins to decrease,
   dissolve 1 t yeast in 1/4 c warm water. Stir in 1/2 c milk, 3/4 c flour and
   the remaining starter. *DO NOT USE SELF RISING FLOUR* NOTE: Start bread at
   night to bake in the morning - or vice versa. Before adding the milk and
   flour to remaining starter, bake your bread and judge the volume
  
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