A coworker gave me a "starter" baggie for "Amish Friendship Bread." There's some kind of yeast or something living in there that froths, and you feed it sugar, flour and milk for ten days, and then you can make it into a babka-like treat.
I'm familiar with the concept of a sourdough starter, and I can basically get the science behind it. But that doesn't really explain how I'm going to leave milky dough sitting out on my counter for ten days and avoid a) a major stink, and b) a foul-tasting end product. Any insights?