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Mix with a wooden spoon or spatula until the new ingredients are mixed in with the old ingredients. Now you have a biodegradable brew from which you'll take out just one cup of this 'starter.'

You set aside four or five plastic baggies with sealable edges such as zipper-top bags, or glass jars. And you pour four or five one-cup starters into small glass jars that hold at least one cup of liquid, or in water-proof bags. To avoid plastic leaching out into your batter, use small glass jars with covers instead of baggies.

You can use 16 ounce jars with lids or smaller jars that hold at least 8 ounces of liquid. Back in the 19th century no body used plastic zipper bags. They used glass jars with lids.

You'll be using just one cup of the batter or one jar to bake bread. If you want to bake a cake, use another jar of this starter which takes the place of yeast in making no-yeast breads or cakes.

Start baking bread or cakes from the start on the 10th day. Your batter will be fermenting, bubbling and thickening. Do not refrigerate. You want the bacteria from the atmosphere to mix with the milk, flour, and sugar to form a fermented brew.

Now that you have the starter and 10 days have passed, it's time to bake a no-yeast bread. This recipe can use honey or sugar for the bread and spices. You can use dark flour instead of white flour and use either rye flour or garbanzo bean flour or any other whole-grain or whole legume or lentil flour or a mixture of any flours you want.

Or you can grind your own grains in a dry grinder and make the flour the same day you're going to eat it. For example, you can grind black rice, quinoa, lentils, or use other flours such as sweet potato flour or pea flour. Here are the ingredients for baking this old-world 19th century bread.