Sourdough Starter And Bread

1. 1

   Place milk in a glass container and allow to stand at room temperature for 24 hours.

2. 2

   Stir in flour and yeast.

3. 3

   Leave, uncovered, in a warm place for 2 to 5 days, depending on how long it takes it to bubble and sour.

4. 4

   If it starts to dry out, stir in enough tepid water to bring it back to the original consistency. Once it has a good sour aroma and is full of bubbles, it is ready to use.

5. 5

   Try to maintain about 1 1/2 cups of starter.

6. 6

   Each time part of the starter is used, replenish with a mixture of equal parts of milk and flour.

7. 7

   Leave at room temperature several hours or overnight or until it begins to fill with bubbles.

8. 8

   Then cover and store in refrigerator.

9. 9

   Starter is best if used at least once a week.

10. 10

    If starter isn't used for 2 or 3 weeks, spoon out and discard about half and replenish as described.

11. 11

    Given attention, a starter becomes more flavorful with age.

12. 12

    Starter can be frozen if it is not to be used for several weeks.

13. 13

    This will slow down yeast action and should be left at room temperature for 24 hours after thawing.

* Per serving · 4 servings · Values may vary.

No additional tips available.