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1
Take 1 cup skim milk, cover with a fabric cloth to keep dust out and set aside on the kitchen counter for 2 days until it smells sour.
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2
Then add 1 cup flour, stir mixture until blended and cover again. With in 2 days this mix will make bubbles and have a spongy look.
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3
If liquid has separated, stir it back into.
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4
mixture.
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5
If no bubbles show by the 5th day after putting out milk, throw out and start over.
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6
If you want to double the starter at this point you can add an additional 1 cup milk and 1 cup plain flour to the starter, then stir and set aside, loosely covered for a few more hours.
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7
Then refridgerate. You can bake bread with this at this point, but if a good sourdough flavor is desired, allow to mature in the refridgerator for another week.
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8
Can be used with my recipe for sour dough bread or any sour dough bread recipe.
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9
I would also like to mention that I have frozen this starter for as long as six months with good results and no need to feed it. Simply pour 1 cup of starter into a zip lock freezer bag and freeze. To use place on kitchen counter for a day to thaw and either use immediately or leave to foam for a few more hours.
