Sourdough starter

1 t yeast
1/4 c. warm water
3/4 c. milk
1 c. flour

1. in 3 quart glass bowl, dissolve yeast in warm water. stir in milk. Gradually stir in flour; beat until smooth. Cover with towel , let stand in warm place about 24 hours, or until starter begins to ferment. If starter has not begun to ferment after 24 hours, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft free place. Let starter stand 2-3 days or until foamy. 

2. When starter has become foamy, stir well; pourinto 1 quart glass jar with tight fitting cover. Store in refrigerate. Starter is ready to use when a clear liquid has risen to the top. (after taking 1 cup out for various recipes, add 3/4 cup milk and 3/4 cup flour. Store covered at room temp about 12 hours then refrigerate.