posted by jeanndan 04-19-99 8:48 PM
SOURDOUGH STARTER
USE ONLY WOODEN UTENCILS AND GLASS CONTAINERS.
1. Heat 1 cup skim milk to 90-100F.
2. Stir in 3 T. plain, fresh, high quality yogurt.
3. Pour mixture into a 1 quart glass jar or bowl. Cover with plastic
wrap; set in a warm place. If it's cool in the house set it outside
in the sun or in a window in the sun.
4. After 24Hrs. the milk will begin to thicken and form curds.
At this point gradually stir in 1 cup of All-Purpose Flour until
well blended. Cover with plastic and set in a warm place again
until it ferments and bubbles and a clear liquid forms on the top,
this should happen in about 2-5 days. Stir daily.
5. Starter is now ready to use. Stir, cover loosely, and refrigerate.
IF AT ANY POINT IN THE MAKING OF THIS STARTER IT TURNS PINK, SMELLS
RANCID (NOT JUST A SOUR SMELL) OR DEVELOPS MOLD-THROW IT OUT AND START
OVER.
REPLENISHING STARTER
Every time you use your starter you must replace it with a like amount
of milk and flour. For instance, if you use 1 cup of starter, return 1
cup of milk and 1 cup of flour to the jar. Follow the directions for
feeding the starter.
FEEDING THE STARTER
A starter should be used as often as possible, at least every two or
three weeks. If you are not using it often, plan to feed it once a mOnth
to keep it going.
1. Bring the starter to room temp.
2. Add equal amounts of warm milk 90-100F. and flour 1/2 to 1 cup each.
3. Cover with lid and allow to stand in a warm place 70-100F for 12-24Hrs.
or until bubbly and clear liquid has formed on top
4. Stir. Cover loosely(gases must be allowed to escape), and refrigerate.
REJUVENATING A NEGLETED STARTED
If you forget to feed your starter monthly, don't throw it away thinking
it's gone bad. You can revive it.
1. Pour off the liquid and discard all but 1 to 2 tablespoons of the
starter. Temporarily place reserved starter in a bowl.
2. Wash out your container thoroughtly with hot water.
3. Put the starter back into the container.
4. Follow the directions for feeding the starter using the 1 cup warm
skim milk and 1 cup of flour method.
5. You may have to do this a couple of times to bring it back to a
bubbly,sour state again.
SOURDOUGH BREAD
1 1/2 LB. LOAF
5/8 cup water
1 cup sourdough starter
3 cups bread flour
1 tsp. salt
1 tsp. sugar
2 tsp. Bread Machine Yeast
Place all ingredients in bread pan, insert and set on dough setting.
When done shape into a round loaf.
Heat oven to 400 degrees. Brush loaf with water. Bake 25-30 minutes or
until golden brown in color. Brush every 5 minutes with water.
Don't forget to replace your starter.