Sourdough Starter
- 3 cups milk
- 1 package dry yeast
- 3 1/2 cups flour
Place milk in a gallon jar. Allow to stand in a warm location for 24 hours. Cover with a thin cloth.
At the end of 24 hours, stir. Add yeast and flour. Stir well. Leave, covered, for 2 to 5 days or until sour and bubbly. The more days, the richer the sour smell and taste. Take 1 cup out to use, give away, or throw away. Refrigerate the rest of the starter. Always use a wooden spoon for stirring and mixing and glass, enamelware, or ceramic for starter and mixing ingredients in making dough.
From: D. R. Foster, Alabama
At the end of 24 hours, stir. Add yeast and flour. Stir well. Leave, covered, for 2 to 5 days or until sour and bubbly. The more days, the richer the sour smell and taste. Take 1 cup out to use, give away, or throw away. Refrigerate the rest of the starter. Always use a wooden spoon for stirring and mixing and glass, enamelware, or ceramic for starter and mixing ingredients in making dough.
From: D. R. Foster, Alabama
Submitted by Nov 17, 2009
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