Starter Preparation

1. Dissolve the yeast in warm milk (about 110°F) and let stand for 5-10 minutes until frothy.
2. In a large container, mix 3 cups flour, 1 cup sugar, the activated yeast, and 3 cups very warm water (110°F). Stir until smooth.
3. Let the starter ferment at room temperature for 5 days, stirring daily. It should bubble and expand, developing a sour aroma.

Bread Making

1. Proof the yeast as described in the starter preparation.
2. In a large bowl, combine 3 1/2 cups flour, 1/2 cup sugar, and proofed yeast mixture. Gradually add warm milk, stirring to form a smooth dough.
3. Turn the dough onto a floured surface and knead until smooth and elastic, about 10 minutes.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1-2 hours.
5. Punch down the dough, divide it in half, and shape each half into a loaf. Place each loaf into a greased 9×5 inch loaf pan.
6. Cover the pans and let the loaves rise until doubled, about 30-45 minutes.
7. Preheat oven to 350°F. Bake the loaves for 30-40 minutes, or until golden brown and the loaves sound hollow when tapped.
8. Remove the bread from the pans and let cool on wire racks.