Sourdough Starter And Bread

* Exported from MasterCook *

SOURDOUGH STARTER AND BREAD

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-MARY GEORGE (GVJN88B)
2 c Skim milk
2 c Bread flour
1 pk Yeast

Place milk in a glass container and allow to stand at
room temperature for 24 hours. Stir in flour and
yeast. Leave uncovered in a warm place for 2-5 days,
depending on how long it takes it to bubble and sour.
If it starts to dry out, stir in enough tepid water to
bring it back to the original consistency. Once it has
a good sour aroma and is full of bubbles, it is ready
to use. Try to maintain about 1 and 1/2 cups of
starter. Each time part of the starter is used,

replenish with a mixture of equal parts milk and
flour. Leave at room temperature several hours or
overnight, or until it begins to fill with bubbles.
Then cover and store in refrigerator. Starter is best
if used at least once a week. If starter isn't, used
for 2 or 3 weeks, spoon out and discard about half and
replenish as described. Given attention, a starter
becomes more flavorful with age. Starter can be frozen
if it is not to be used for several weeks. This will
slow down yeast action and should be left at room
temperature for 24 hours after thawing. Sourdough
Bread: 2/3 cup skim milk 1 cup sourdough starter 3
cups bread flour 2 Tbs.sugar 2 tsp. lite salt 1 & 1/2
tsp. yeast 2 Tbs. liquid Butter Buds Combine above
thoroughly (using half of the flour) and let stand
uncovered to ferment overnight in a warm place. Next
morning, after the mixture has risen and fallen, stir
down any crust that may have formed. Add the rest of
the flour. When thoroughly mixed, turn out onto a
board covered with a little flour so it won't stick.
Shape dough into 2 loaves, put into bread pans, brush
lightly with liquid Butter Buds, and let rise covered
until almost doubled in size. Bake in a pre-heated
400F. oven 45-50 minutes. Note: This recipe works
GREAT in a bread machine. Simply put all of the
ingredients in the machine, adding the dry ingredients
first. Yields: 2 loaves (24 slices)
Per slice Fat: 0.21g Calories: 96
Cholesterol:0.42 mg Carbohydrate:19.7g Protein:2.89g
Sodium:10.3mg This was taken from Pam Mycoskie's book
BUTTER BUSTERS I would highly recommend this book to
anyone who is watching their weight and who is on a
heart diet.



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