Crescent Rolls

1. 1

   Place 1 cup milk in a glass jar or crock (nothing metal) and allow to stand at room temperature for 24 hours.

2. 2

   Stir in 1 cup flour.

3. 3

   (To speed process, cover jar with cheese cloth and place outside for several hours to expose dough to the wild yeast cells floating in the winds.)

4. 4

   Leave uncovered in a warm place (80u00b0 is ideal) for two to five days, depending on how long it takes to bubble and sour.

5. 5

   (A good place is near the pilot light on a gas range or in other slightly warm place; do not place it too close to the pilot light, however, because too much heat will kill the yeast.)

6. 6

   If it starts to dry out, stir in enough tepid water to bring it back to the original consistency.

7. 7

   Once it has a good sour aroma and is full of bubbles, it is ready to use.

8. 8

   Try to maintain about 1 1/2 cups starter.

* Per serving · 4 servings · Values may vary.

No additional tips available.