Sprinkle the yeast over the water. Let this stand for 5-8 minutes to allow it to dissolve.
In a larger glass bowl (or plastic bowl. Don’t use metal bowls or utensils for sourdough), mix together the flour and sugar with a wooden spoon.
Stir in the milk and then the yeast mixture.
Cover loosely with plastic wrap and allow it to stand until bubbly.
Once the mixture is bubbly, pour it into a gallon-size zippered plastic bag and seal. Do not refrigerate.
For Chocolate Chip Pumpkin Spice Bread:
Preheat oven to 325 degrees.
Combine all ingredients except the last two in a large mixing bowl.
Mix well until blended.
Finally, add in chocolate chips and stir gently to combine.
Spray a large bundt pan with cooking spray.
Sprinkle the pan with cinnamon sugar.
Pour batter into pan.
Bake for 50-60 minutes until cooked through.
Let cool slightly then invert on a plate or platter.
Cool completely and then slice and serve.
Notes
For the sourdough starter don't use metal bowls or utensils. Sourdough is acidic and can dissolve some metals.I also like to use 1 box of pudding mix in place of canned pumpkin. Pumpkin Spice pudding is delicious as is vanilla.