Sourdough Starter(1 Of 2)

* Exported from MasterCook *

SOURDOUGH STARTER (1 OF 2)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Bread Machine CB

A true sourdough starter is nothing more than the
flour and milk or water which sits at room temperature
for several days and catches live yeast bacteria from
the air. Most starter recipes today include yeast as
an original ingredient as it is much easier and less
time consuming. In addition, many sourdough bread
recipes also indicate usage of yeast itself as it does
provide a higher rising, lighter loaf.
A sourdough starter should be kept in a glass or
plastic bowl which has a tight fitting lid. I
recommend a bowl instead of a jar as you can "feed"
your starter right in the bowl easily. To make your
starter, mix together: INGREDIENTS: 2 cup lukewarm milk
2 cup bread flour
2 1/2 tsp yeast (one package)
Mix the starter with an electric or hand held mixer
on the lowest setting. Cover your starter and place in
a warm, draft-free location for 4 to 7 days, gently
stirring it once a day. You may notice that the
mixture bubbles and in some cases it may even overflow
the bowl. This is an indication that you have a
healthy starter which should simply be poured off and
discarded.
If your starter ever changes colors, to purple, for
example, discard and start another one.
After allowing your starter to sit for 4 to 7 days
it is ready to be used. Take out whatever portion your
recipe calls for and put into the machine as you would
any liquid ingredient. After removing a portion from
the starter, the starter must be "fed". Simply add
equal portions of milk or water and flour as was used.
For example, if you used 1 cup of starter, replace it
with 1 cup of water and 1 cup of bread flour.
Some hints on feeding your starter: always use the
same kind of flour. If you used bread flour in your
original starter, use bread flour to feed it. Also,
alternate between milk and water for each feeding.
Since your original liquid ingredient was milk, the
first liquid feeding should be with water. If you
forget which you used last, that's okay, but try to
alternate at least every other time. After feeding
your starter, let it sit at room temperature for about
one day and then refrigerate. ÿntinued


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