Cheryl's Sourdough Starter

* Exported from MasterCook *

CHERYL'S SOURDOUGH STARTER

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHERYL GAVARD-----
1 c -water
1 c Milk
1 tb Sugar
1 t -salt
2 c Flour
1 tb White vinegar

Mix all together, and let sit on your counter for 3
days with a loose fitting lid or cover with Saran
Wrap. On the third day stir it well. Let sit for two
more days. Some recipes call for adding 1 packet of
yeast that has been dissolved in 1/2 cup warm water on
the fifth day. It sort of speeds up the process of it
getting sour. If you do add it, then let the mix sit
out for at least one more week, stirring it every day.
If you don't add it, you still have to let it sit out
a week, but, it may not be as sour the first few times
you use it. Store starter in the fridge. It will
separate, into two parts, a darkish liquid on the top
~ this is normal. Before you use it, stir the liquid
back into the bottom part. ALWAYS use a wooden or
plastic spoon. NEVER use metal. Always use glass,
ceramic or plastic bowls...NEVER metal. To use: Pour
out the amount needed. For 1/2 cup starter used, feed
with 1/2 cup flour and 1 teaspoon sugar. Stir in well.
Don't worry about flour lumps etc. Let sit out on the
counter with a loose lid overnight! Stir, return to
refrigerator. (According to Cheryl & Connie, you have
to wait at least 3 or 4 days between used!) IF you
don't use within a week, feed starter 1 teaspoon
sugar, stir in and return to fridge. It's NOT that
hard...and of all the starters I've used, this one so
far has been the best. Thanks Cheryl and Connie!
Repost by SALLIE KRATZ NXMB21A 4/24/93 Food Forum MM
Format by Norma Wrenn npxr56b



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