Sourdough Starter #6

1. 1

   Let milk stand for a day or so in an uncovered container at room temperature.

2. 2

   Add flour to milk and let stand for another couple of days.

3. 3

   When it starts working well and smells right, it is ready to use.

4. 4

   NOTE:

5. 5

   All containers for starters not using yeast, must be carefully scalded before use.

6. 6

   If you are carless or do not scald them the starter will fail.

* Per serving · 4 servings · Values may vary.

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