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Sourdough Starter
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Reviews
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By:
Johnny Davis
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Sourdough Bread Starter Recipe is necessary for sourdough bread so make your own using yeast, water, nonfat milk and flour to create this essential sourdough bread starter recipe.
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INGREDIENTS
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1 package active dry yeast
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1 cup warm (105° to 115° F)
water
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1 cup warm (105° to 115°F) nonfat milk
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2 cups flour
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DIRECTIONS
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1:
Sprinkle yeast over water in a medium bowl; stir until dissolved. Mix in warm milk.
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2:
Add flour; mix to blend, then beat until smooth.
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3:
Transfer mixture to a 2-quart glass, pottery, enamel, or stainless steel container. Cover tightly and let stand at room temperature (75° to 85° F) until mixture smells sour (24
to 48 hours); stir down frequently or as needed (mixture will be quite active for several hours after it is prepared).
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4:
Use starter (stir down before measuring)
or refrigerate until ready to use (up to 1 week). After each use, replenish as directed below. Use starter at room temperature.
NOTE: Replenish your starter using equal
parts of flour and warm (105° to 115° F) milk. If, for example, you've used 1 cup of the starter in a recipe, blend in 1 cup each of flour and warm milk. Then cover the starter
and let it stand in a warm place for several hours or overnight until it's again active and bubbly. Between uses, refrigerate the starter in a tightly covered container.
Bring the starter to room temperature
before using it again. Leaving it out
overnight before baking in the morning
is usually convenient.
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