Crescent Rolls

Directions

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 (80° 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.