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1
DAY 1 Dissolve sugar in 1/2 cup of the warm water in large glass bowl.
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2
DO NOT USE METAL BOWL.
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3
Sprinkle yeast into water; let stand 10 minutes.
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4
Stir in remaining 1-1/2 cups water and 2 cups flour.
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5
Beat until smooth.
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6
Cover bowl tightly with plastic wrap and leave overnight at room temperature.
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7
DAY 2 Add Day 2 ingredients 1 cup white bread flour, 1 cup milk and 1/2c. sugar to Sourdough mixture in bowl.
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8
Beat until smooth.
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9
Cover loosely with plastic wrap.
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10
Refrigerate.
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11
DAY 3 Stir until smooth.
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12
Refrigerate.
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13
DAY 4 Repeat Day 3.
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14
DAY 5 Repeat Day 2.
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15
DAY 6-10 Stir well once a day.
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16
Your sourdough starter should have grown to at least 4 cups, and should be the consistency of thin pancake batter.
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17
If it is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.
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18
Give 1 cup away to a friend.
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19
Use the rest for your own baking.
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20
When your Sourdough is down to 1 cup OR once every 10 days, feed it as on Day 2 and let it grow again.
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21
You can freeze Sourdough mixture for up to 3 months.
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22
Before using, thaw slowly in refrigerator for 24 hours.
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23
Feed it as on day 2 and leave at room temperature overnight before using.
