Sourdough Starter(1 Of 2)

* Exported from MasterCook *

SOURDOUGH STARTER (1 OF 2)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Sourdough

Amount Measure Ingredient -- Preparation Method
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Machine CB

Notes: A true sourdough starter is nothing more than the flour and milk or
water which sits at room temperature for several days and catches live yeast
bacteria from the air. Most starter recipes today include yeast as an original
ingredient as it is much easier and less time consuming. In addition, many
sourdough bread recipes also indicate usage of yeast itself as it does provide
a higher rising, lighter loaf.
A sourdough starter should be kept in a glass or plastic bowl which has a tight
fitting lid. I recommend a bowl instead of a jar as you can "feed"
your starter right in the bowl easily. To make your starter, mix together:

INGREDIENTS: 2 cup lukewarm milk 2 cup bread flour 2 1/2 tsp yeast (one
package)
I mix the starter with an electric, hand held mixer on the lowest setting.
Cover your starter and place in a warm, draft-free location for 4 to 7 days,
gently stirring it once a day. You may notice that the mixture bubbles and in
some cases it may even overflow the bowl. This is an indication that you have
a healthy starter which should simply be poured off and discarded.

If your starter ever changes colors, to purple, for example, discard and
start another one.
After allowing your starter to sit for 4 to 7 days it is ready to be used. Take
out whatever portion your recipe calls for and put into the machine as you
would any liquid ingredient. After removing a portion from the starter, the
starter must be "fed". Simply add equal portions of milk or water and
flour as was used.
For example, if you used 1 cup of starter, replace it with 1 cup of water and 1
cup of bread flour.

Some hints on feeding your starter: always use the same kind of flour. If you
used bread flour in your original starter, use bread flour to feed it. Also,
alternate between milk and water for each feeding.
Since your original liquid ingredient was milk, the first liquid feeding should
be with water. If you forget which you used last, that's okay, but try to
alternate at least every other time. After feeding your starter, let it sit at
room temperature for about one day and then refrigerate.

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