Sourdough Starter
1 .25-ounce package active dry yeast
1/4 cup warm water (110 degrees)
1 cup flour
1/2 cup sugar
1 cup warm milk (110 degrees)
1 teaspoon salt
Day 1: In a small bowl, soften the yeast in water for about 10 minutes. Stir well. In a 2-quart glass, plastic or ceramic container, combine flour, sugar, salt and milk, mixing thoroughly so the flour does not lump when milk is added. Slowly stir in warm yeast mixture. Cover loosely and let stand, until mix is bubbly and produces a yeasty aroma. For quickest results set in a warm (80 to 85 degree) draft free place on a buffer such as a heavy towel. Stir 2 or 3 times during the day. Cover partially (tilt lid or punch holes in a plastic cover); refrigerate. The mix can be creamy or thick depending on room conditions the age of the starter and other variables.
Care and Feeding of Starter:
Use within 14 days and replenish or feed immediately after each use.
Days 2-4: Stir with a wooden or plastic spoon.
Day 5: Feed the starter: Blend 1 cup flour and 1/2 cup sugar in a small bowl; slowly stir in 1 cup milk and add to starter. Mixture need not be smooth. Let stand until bubbly. Return to refrigerator. Wait at least 24 hours before using again.
Days 6-9: Stir with a wooden or plastic spoon.
Day 10 (which becomes Day 1 for the next series): Feed the starter again.
After Day 10, you can take out what you need and then continue to feed the starter according to the cycle. This recipe makes about 4 cups, which you can share with friends. Be sure to give them the feeding directions.
If you want to take a break or you do not use the starter within 14 days, you can divide the starter into 1-cup portions and freeze. Freezing slows fermentation, so let starter thaw at room temperature at least 3 hours or till thawed, bubbly and back to life. Then it behaves like fresh starter.
This page was added March 16, 2002