The milk in this starter will add extra nutrients to your baked goods.

          2 cups milk
          2 cups all-pupose white flour

          Pour the milk into a stone jar or crock. Let set at room temperature for 2
          days, until really sour. Add the flour. Let mixture set in warm place for
          1 to 2 days, until it is bubbly and smells sour. Refrigerate it. (After
          using starter, remember to replenish the liquid with milk instead of water.)