Ingredients1 each yeast, active, dry, package2 1/2 cup water, warm2 cup flour, sifted1 tablespoon sugarDissolve yeast in 1/2 cup of the warm water in a deep glass or plastic container. Stir in remaining warm water, flour and sugar. Beat until smooth. Cover with loose fitting cover. Do not refrigerate! The starter requires 10 days for fermentation as follows:DAYS 1, 2, 3 and 4: Stir batterDAY 5: Add 1 cup each milk, flour, sugar and stirDAYS 6, 7, and 8: Stir batter each dayDAY 10: Add 1 cup each flour, sugar, milk and stir.The batter is ready to use.This makes 3 cups batter to use in the recipes. If you want to you may pour 1 cup batter each into 3 containers and give 1 or 2 away.Save 1 cup to begin process all over again OR you can use all 3 cups batter for the recipes at 1 time and when you want to bake these again just start the starter again.