Basic Sourdough Starter

* Exported from MasterCook *

BASIC SOURDOUGH STARTER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
NFXS18B
1 t Active dry yeast
1/4 c Warm water
3/4 c Milk
1 c Flour *

Dissolve yeast in warm water in 3-qt glass bowl. Stir
in milk. Stir in flour gradually. Beat until smooht.
Cover with towel; let stand in warm, draft-free place
until starter begins to ferment, about 24 hrs.
(bubbles will appear on surface of starter) If starter
has not begun fermentation after 24 hr, discard and
begin again. If fermentation has begun, stir well;
cover tightly with plastic wrap and return to warm,
draft-free place. Let stand until foamy, 2-3 days.
When starter has become foamy, stir well; pour into
1-qt crock or glass jar with tighlty fitting cover.
Store in frig. Starter is ready to use when a clear
liquid has risen to top. Stir before using. Use 1 c
starter in recipe; reserve remaining starter. Add 3/4
c milk and 3/4 c flour to reserved starter. Store
covered at room temp until bubbles appear, about 12
hrs, refrigerate. Use starter regularly, every week to
10 days. If the volume of the breads you bake begins
to decrease, dissolve 1 t yeast in 1/4 c warm water.
Stir in 1/2 c milk, 3/4 c flour and the remaining
starter. *DO NOT USE SELF RISING FLOUR* NOTE: Start
bread at night to bake in the morning - or vice versa.
Before adding the milk and flour to remaining starter,
bake your bread and judge the volume



- - - - - - - - - - - - - - - - - -