Amish friendship yeast starter

~-------------------------DAY ONE--------------------------
        2 c  flour
        2 c  Warm water
        1 pk Active dry yeast

  ~------------------------DAY FIVE-------------------------
        1 c  Milk
        1 c  flour
        1 c  Sugar

  ~------------------------DAY NINE-------------------------
        1 c  Milk
        1 c  flour
        1 c  Sugar

  DAY ONE: In a glass or ceramic bowl, mix 2 cups flour, warm water and
  yeast together thoroughly.  Leave on the kitchen counter uncovered;
  don't refrigerate it. (You may have received 1 cup of the starter
  from a friend. If so, and you wish to keep the starter going,
  continue with the following directions.

  DAYS 2, 3 and 4: Stir well with wooden spoon.

  DAY FIVE: Stir and add 1 cup milk, 1 cup flour and 1 cup sugar. This
  is called "feeding the starter".

  DAYS 6, 7 and 8: Stir well with wooden spoon.

  DAY NINE: Stir and add 1 cup milk, 1 cup flour and 1 cup sugar; stir
  well.

  DAYS 10 and 11: Stir well with wooden spoon.

  DAY TWELVE: Ladle 1 cup starter into each of 4 containers and
  refrigerate. Use one cup to make one of the Friendship bread or cake
  recipes, keep one to use another time, and give two others to your
  friends. Don't forget to include all the recipes (including this one)
  when giving the starter to friends.

  You are ready to begin baking---at last!  If you do not bake on this
  day, but want to have the starter handy, add 1 teaspoon granulated
  sugar and refrigerate the mixture; the sugar will feed the yeast and
  keep it alive. Date the jars and every 10 days remove the starter
  from the refrigerator, transfer it to a bowl and feed it the usual
  combination of 1 cup each of milk, flour, and sugar.  Leave it
  outside the refrigerator uncovered for 2 days, then either bake it or
  divide it among friends, and always save some for yourself. (The
  starter can be discarded, or it can be divided and frozen; thaw
  before using.)

  Note: if the starter turns pink, throw it out and start over. Also,
  use the same kind of flour and milk when adding the ingredients to
  the starter.

  Source: Oregonian FOODday; adapted from Marcia Adams' Heartland, The
  Best of the Old and the New from Midwest Kitchens.
   Typos by Dorothy Flatman, 1995