SOURDOUGH BREAD ....to be continued (1A)

For the starter , put 85gm of wholemeal flour in a non metallic bowl along with 85gm of strong white flour ,55gm of castor sugar and 250 ml of milk . Mix well with a wooden spoon or non metallic whisker . Cover with a damp tea towel and leave stand at room temperature for 5 days or until the mixture is frothy and smells sour .