Starter: Sourdough Starter by Maree

posted by Maree 01-07-101 10:25 PM


Sourdough Starter Pointers:
Use only wooden utensils and glass containers

Heat 1 cup skim milk to 90-100F. Stir in 3 Tbl. plain, fresh, high quality yogurt.

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.

After 24 Hrs. 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.

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.

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. Bring the starter to room temp.

Add equal amounts of warm milk 90-100F. and flour 1/2 to 1 cup each. Cover with lid and allow to stand in a warm place 70-100F for 12-24 Hrs. or until bubbly and clear liquid has formed on top

Stir. Cover loosely (gases must be allowed to escape), and refrigerate.

Rejuvenating a neglected starter: If you forget to feed your starter monthly, don't throw it away thinking it's gone bad. You can revive it.

Pour off the liquid and discard all but 1 to 2 tablespoons of the starter. Temporarily place reserved starter in a bowl.

Wash out your container thoroughly with hot water. Put the starter back into the container. Follow the directions for feeding the starter using the 1 cup warm skim milk and 1 cup of flour method.

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.

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