I recall a starter being passed around the neighbourhood when I was a child..it was called indian bannock bread starter..always save a little for the neighbors and the next batch..it tends to spoil easy as I remember..but very flavourful..using old world grains such as spelt... home ground and sifted would be an excellent idea now a days..I have found that the more I leave flour alone the better I feel..not sure why.. Norm below is an amish recipe from google.. ingredients in question perhaps..
http://bread.allrecipes.com/az/amishfriendshipbrdstrtr.asp INGREDIENTS: 1 (.25 ounce) package active dry yeast ...? 1/4 cup warm water (110 degrees F/45 degrees C) 3 cups all-purpose flour, divided 3 cups white sugar, divided 3 cups milk -------------------------------------------------------------------------------- DIRECTIONS: In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2). Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
