Amish Cinnamon Bread Starter

1 pkg. – dry yeast
¼ cup – warm water 110°
3 cups – all-purpose plain flour (divided)
3 cups – sugar (divided)
3 cups – warm milk 110° (divided)

In a small bowl, dissolve yeast in warm water, let stand for 10 minutes.  In a 2 quart glass container, combine 1 cup flour & 1 cup sugar.  Mix thoroughly or flour will lump when milk is added.  Slowly stir in 1 cup milk and the yeast mixture.  Transfer to a gallon freezer bag & let stand at room temperature.  Release the “air” every day and squeeze the bag several times.  Consider this day 1 of the 10 day cycle.

On day 2 through 4, squeeze starter. 

Day 5, return to a bowl & stir in 1 cup flour, 1 cup sugar & 1 cup milk.
Return to a new freezer bag. 

Day 6 through 9 squeeze only. 

Day 10, return to bowl & stir in 1 cup flour, 1 cup sugar & 1 cup milk.  Remove 1 or 2 cups to make your bread.  Give 3 separate cups of starter to 3 friends with the bread recipe. 
Begin the 10 day process again with remaining starter. 

You can freeze the starter in 1 cup containers for later, thaw at least 3 hours at room temperature before using.