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SOURDOUGH STARTER Place 1 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 process cover jar with cheesecloth and place outside for several hours to expose dough to wild yeast cells floating in the winds.) Leave uncovered in warm place (80 degrees is ideal) for 2 to 5 days, depending on how long it takes to bubble and sour. If it starts to dry out, stir in enough tepid water to bring it to the original consistency. Once it has a good sour aroma and is full of bubbles, it is ready to use. It should have a yeasty smell, not sour. Try to maintain 1 1/2 cups of starter at all times. Replenish it with a mixture of equal amounts of milk and flour. Leave at room temperature several hours or overnight or until it becomes full of bubbles, then cover and store in refrigerator. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |