Sour Dough Starter #7

---------- Recipe via Meal-Master (tm) v8.04

Title: SOUR DOUGH STARTER #7
Categories: Breads
Yield: 1 servings

1 c Milk
1 c Flour

To Begin, place one cup milk in a glass jar or crock
(nothing metal) and allow to stand at room temperature
for 24 hours.
Stir in 1 cup flour. (To speed the process, cover
with cheese cloth and place out doors for several
hours to expose dough to the wild yeast cells floating
in the wind.)
Leave uncovered in a warm place (80 is ideal) for 2
to 5 days, depending on how long it takes to bubble
and sour. (May be kept near pilot light on gas range.)
If it starts to dry out, stir enough moderately warm
water to bring back to the original consistancy. ONce
it has a good sour aroma and is full of bubbles, it is
ready to use.
As you use replace with equal parts milk and flour.

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