Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***STARTER***
   4      cups          flour
   2      tablespoons   sugar
   1      tablespoon    vinegar
   2      teaspoons     salt
                        ***FEEDER***
   1      cup           flour
     1/4  cup           sugar
   1      cup           milk -- whole or skim

Preparation:

Combine starter ingredients in a large glass container. A Gallon Jar is good. Add enough warm water to make the consistency of a thin pancake batter. Cover with a clean cloth and let set on sideboard away from cold spots.(warm and out of drafts) When a yellowish liquid forms on top pour off and add 1/4 cup flour and 1/2 cup warm water at this time. Use only a wooden or stainless steel spoon to stir with as aluminum may kill sourdough. It is ready to use when a yeasty smell has developed and it has started to increase in size. You must feed Every Week and once it has developed to this point keep refrigerated. You may freeze also. TO FEED: Stir in and let set 24 Hours before using. You may double or triple feeding. I always put 1 cup in the freezer as soon as possible after ready to use, then if mine dies I have another starter. Bring to room temperature and feed immediately . Always bring the culture to ROOM TEMPERATURE before using.