Herman Sourdough Starter#2

* Exported from MasterCook *

HERMAN SOURDOUGH STARTER #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Milk
2 c All-purpose flour
1 c Sugar
1 pk Dry yeast, dissolved in 1/4
-cup warm water

1. In a large glass or ceramic bowl, combine 1 cup of
the milk, 1 cup of the flour, the sugar and the
dissolved yeast. Using a non- metal spoon, beat until
smooth and creamy. Stir in the remaining 1 cup milk
and 1 cup flour. Cover with a clean kitchen towel and
set in a moderately warm spot (about 70F.) Let stand
for 24 hours, at which point the batter should smell
pleasantly sour. 2. Transfer to a tightly covered
glass or plastic container and place in the
refrigerator. Stir with a nonmetal spoon once a day
for 5 days. 3. To use the starter, measure out what
you need and let it come to room temperature.
Replenish it with equal parts of flour and milk, plus
half a part of sugar. (For example, if you remove 1
cup of starter, stir in 1/2 cup flour, 1/2 cup milk,
and 1/4 cup sugar.) The starter may be stored in the
refrigerator indefinitely, but flavor develops best
when batter is used and replenished often.



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