Ingredients
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1/2
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1/2
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1/2
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-
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-
-
-
-
-
-
-
-
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Directions
Foolproof Sourdough Starter,This was found at alaska.net and trust me works like a charm. Within 4 days I had the most active starter with a wonderful sour ordor. I made this starter on my counter top. After several feedings it continues to improve in flavor.,Its been 5 days since I followed the recipe. But I do not see any difference from day2. Is the starter suppose to double in volume at a certain stage? Thanks!
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Steps
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1
Done
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Mix the Milk and Yogurt Together in a Glass or Pottery Container (do not Use Metal). |
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2
Done
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Place Lid on It, but Don't Seal It (sealed Starters Have Been Known to Explode). |
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3
Done
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Put Mixture in a Warm Place (80 to 90 Degrees) For About 24 Hours. |
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4
Done
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the Yogurt and Milk Will Separate Forming a Large Curd, When Adding the Flour Just Stir It All Back Together. |
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5
Done
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Add the Flour Stir, and Put Back in Warm Place For 3 to 5 Days; Stirring Daily. |
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6
Done
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It Will Bubble and Have the Odor of Fermentation--It Is Ready to Use. |
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7
Done
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Remember the Starter Is a Living Thing and Needs to Be Fed and Fed Frequently When an Infant. |
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8
Done
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I Feed the "infant" Weekly by Placing It on the Counter For Several Hours and Allowing It to Come to Room Temperature. |
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9
Done
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Then Remove 1/2 Cup Starter, Discarding the Remainder. |
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10
Done
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Feed the 1/2 Cup With Equal Amounts of Milk (buttermilk Will Produce a Stronger Sour Taste) and Unbleached Flour; I.e. 1 Cup Flour and 1 Cup Milk Plus 1/2 Cup of Starter. |
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11
Done
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If You Would Like, You Can Feed the Starter With 1/3 Cup Dry Milk Powder and 2/3 Cup Bottled Water in Place of the 1 Cup Milk. |
