Milk Starter Sourdough

Makes one 1-pound loaf

Bread:

3/4 c / 160g yogurt starter
1/2 c + 2 tbsp water
1/2 tsp salt
1 tsp sugar
2 tsp yeast
2 1/2 c / 325g flour

First rise 45-60 minutes
Baking rise 45 minutes
Bake at 425° for 30 minutes in pan or 35 on stone

Starter: 

2 Tbsp yogurt with live active cultures

1 c milk

1/2 c flour

Boil milk. Cool to 110°. Whisk in yogurt. Let stand covered in draft-free place 24 hours or until set. Whisk in flour. Let stand 2-5 days or until bubbly. To feed, whisk in 1/4 c milk and 1/2 c flour.