Sourdough Starter The Diehl's

* Exported from MasterCook *

SOURDOUGH STARTER THE DIEHL'S

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Skim or lowfat milk
3 tb Yogurt -- plain or lofat

Warm a 1 1/2 quart glass, ceramic, rigid plastic, or
stainless steel container by filling it with hot water
and letting it stand for several minutes; wipe dry.
Heat 1 cup skim or lo-fat milk to 90-100 on a
thermometer. Remove from heat and stir in 3
tablespooons plain unflavored, lo-fat yogurt. Pour
into warm container, cover tightly, and let stand in a
warm place (80 - 100 ).
After 18 to 24 hours, starter should be about the
consistency of yogurt (a curd forms and mixture does
not flow readily when container is slightly tilted).
During this time, if some clear liquid rises to top of
milk, simply stir it back in. However, if liquid has
turned light pink, it idicates that the milk is
beginning to break down; discard and try again.
After a curd has formed, gradually stir 1 cup all
purpose flour into starter until smooth. Cover tightly
and let stand in a warm place (80 - 100 ) until
mixture is full of bubbles and has a good sour smell;
this takes 2 to 5 days.
During this time if clear liquid forms, stir it back
into starter. /But if liquid turns pink, spoon out and
discard all but 1/4 cup starter; thin blend in a
mixture of 1 cup each warm milk (90 - 100 ) and flour.
Cover tightly and let stand in warm place until bubbly
and sour smelling; then it is ready to use.
To store, cover and refrigerate. Makes about 1 1/2
cups starter.
To maintain an ample supply, repelenish your starter
every time you use it. Do this by adding a mixture of
1/2 cup each warm milk (90 - 100 ) and flour. Cover
and let stand in a warm place for several hours or
until next day; mixture should be full of bubbles
again. Store covered in refrigerator.
For consistent flavor, continue using the same type
of milk you originally used. Always let your starter
come to room temperature before using it; this takes 4
to 6 hours. If you plan to bake in the morning, leave
it out the night before.
If you bake regularly- about once a week - the
starter should keep lively and active. You can check
your starter occasionally to see if its active by
spooning out about 1/4 cup of the starter and mixing
it with 1/2 cup each warm milk (90 - 100 ) and flour.
Cover and let stand in a warm spot. Check often; it
should bubble again in 4 to 8 hours. You can combine
this mixture with the original starter after the test.
If you dont bake often, its best to discard about
half your starter and replenish it with warm milk and
flour about every 2 months to keep it active.
The feel of dough containing sourdough starter is
slightly tacky when lightly touched. ÿÿÿÿÿ
Reply 82 of Note 1 ÿÿÿÿÿÿ

Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM
SOURDOUGH 4 SL

To: BGMB90B ELAINE RADIS Date:
06/03 From: BGMB90B ELAINE RADIS Time:
9:30 PM



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