"Foolproof" Sourdough Starter

Title:
"Foolproof" Sourdough Starter

Yield:
1 Servings

Categories:
Bread




Ingredients:





     1 c  Yogurt


     1 c  Milk; skim, regular or


          -buttermilk


     1 c  Flour






 From: Wendy Lockman 


 


 Date: Fri, 19 Apr 1996 18:40:49 -0400


 Mix the milk and yogurt together in a glass, pottery or plastic


 container.(NOT metal) Keep a lid on it, but don't seal it. (sealed starters


 have been known to explode!) Put this where the temperature will be 80-90F


 for about 24 hours. Then add the flour and put it back in the warm place


 for 3-5 days. Stir it daily. It will bubble and have the odor of


 fermentation. It's ready to use.


 


 A starter is a live thing and must be fed. When you use it you should


 replace what you used. The amount you should replace will vary according to


 need. If you use your starter often or you know you are going to have a


 heavy demand soon, then you can put several cups of milk and flour (equal


 measures) in it. Generally though you should put in either 1/2 C to 1 C of


 both flour and milk. I prefer to use buttermilk, as it gives the starter a


 much stronger sour taste. If you are not going to use the starter for


 awhile, place it in the refrigerator. It needs to be fed once a week...just


 a few spoons flour or milk. If you forget and leave it in there for a long


 time without food, don't just throw it out. Try first to bring it back by


 adding 1/2c of flour and milk and leave out for a day or so. It is


 remarkable how these things come back.


 


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