making a new sprouted flour sourdough starter

 To make your own original sourdough starter, follow the directions
          below. Be aware that people with milk intolerances can use this
          starter recipe to make their original batch… only one cup of
          starter is used to make another large batch of sourdough batter
          without milk… and one cup is saved from that batch to continue
          your starter. After a few batches, there will be NO milk molecules
          left in the starter. (You can spread lots of starter around to your
          friends until you work out all the milk!)
 Store 1 c. amounts in tightly sealed containers in the refrigerator,
          with enough room left for the starter to expand.
 Over time, you may find the starter has ‘separated’, with a dark liquid
          floating to the top. Just stir it back in.
 You will need to duplicate your starter every few months, always
          putting a cup back in your starter jar to store in the fridge.

In a saucepan, combine and bring to a boil:
          1/4 c. milk
          1/2 c. water
          2 tsp. oil
 Cool to lukewarm.
     In a medium bowl, mix and let stand:
          1 Tbsp. active, dry yeast
          1/4 c. warm water 
 When yeast is dissolved, add and mix in:
          2 tsp. Sucanat or Rapadura          1 1/4 tsp. salt
 Add cooled milk mix to yeast mix.
 Whisk in:
          1 1/2 c.  Summers Sprouted Spelt, Wheat, or Rye Flour
 Cover and let stand in a warm place for 12-18 hours to sour. More  water (1/2-1 c.) may need to be added before storing, if mixture is dry.
 Store 1 c. amounts in tightly sealed containers in the refrigerator.

Duplicating Sourdough Starter

 In a large bowl, mix:
          1 c. sourdough starter
          2 1/4 c. warm water
          1 3/4 c.  Summers Sprouted Spelt or Sprouted Wheat Flour
 Cover with a damp cloth.
 Let stand for 10-12 hours in a warm place.
 Return 1 c. of starter to fridge.
 Use rest of sponge to make pancakes, bread, etc.