Serves: 5
Total Calories: 20

1 teaspoon yeast
1/4 cup warm water, (105 to 115 degrees)
3/4 cup milk
1 cup all purpose flour

Dissolve yeast in warm water in large glass bowl. Stire in milk. Gradually stir in flour. Beat until smooth. Cover with towel or cheesecloth let stand in warm, draft-free place (80° to 85°) about 24 hours or until starter begins to ferment (bubbles will appear on surface of starter). If starter has not begun fermentation after 24 hours, discard and begin again.

Stir well, if fermentation has begun cover tightly with plastic wrap and return to warm place. Let stand 2 to 3 days or until foamy. When starter has become foamy, stir well pour into 1-quart crock or glass jar with tight-fitting cover. Store in refrigerator. When a clear liquid has risen to top, starter is ready to use. Stir before using.

Replenish remaining starter after removing starter for bread recipes. Add 3/4 cup milk and 3/4 cup flour. Store uncovered at room temperature about 12 hours or until bubbles appear. Cover and refrigerate.

Nutritional Facts:

Serves: 5
Total Calories: 20
Calories from Fat: 7

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Chocolate Walnut Bread
Classic White Bread
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