This is the sweet sourdough starter used to make friendship breads, cakes and many other baked and fried treats. It is a hybrid starter as it uses active dry yeast to start the ball rolling. It is a little sweeter than usual sourdough starters and makes excellent breakfast toasts.
Add 1 C water, 1 C Flour, ¼ Sugar and 2 ¼ Tsp active dry yeast into the non reactive container. Mix well using a wooden or any non reactive spoon. Cover lightly, Do not tighten the lid (Notes) . Set aside loosely covered.
If you are in a warm climate refrigerate the starter after a few hours,else it can be left on the counter for a day. Take the starter out on the third day. Stir down and return back to fridge. On the fifth day take the starter out, stir down and divide into two equal portions.
Day1 - Add 1 C milk, 1C Flour, and ½ C sugar to half portion starter. Mix well and set aside. Refrigerate the starter after a few hours or when the starter begins to show lots of bubbles(see blog for more). Check on every (other) day to see the activity stir down if it has risen too much and on the fifth day it is ready to use.
Day 2 - Check on the starter and stir with a wooden spoon or do nothing.
Day 3 - Check on the starter and stir with a wooden spoon or do nothing.
Day 4 - Check on the starter and stir with a wooden spoon or do nothing.
Day 5 - Check on the starter and stir with a wooden spoon.
Divide and repeat the feeding process if you want to maintain the starter, or use in a recipe.