Sourdough Feeder
- 2 cups sourdough starter
- 1 cup milk
- 1 cup flour
- 1/2 cup sugar
Sourdough starter should be at room temperature. Mix feeder ingredients into your 2 cups of starter with a wooden spoon. Stir constantly until smooth. Keep in a warm location, covered with a thin cloth or plastic wrap, until mixture is sour and bubbly (24 hours.) Take out 1 cup to use, give away or throw away. Refrigerate. Be careful not to keep in refrigerator for over 7 days without feeding. Always make sure there are only 2 cups of starter for the feeding. You can pour your starter into a smaller jar. At this point, you should know how much room you need extra for your starter to rise up and bubble without over-running the jar.
*** From: D. R. Foster, Alabama
*** From: D. R. Foster, Alabama
Submitted by Nov 17, 2009
15 min
30 min
45 min