Sour dough starter #7
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk |
| 1 | cup | Flour |
Directions
To Begin, place one cup milk in a glass jar or crock (nothing metal) and allow to stand at room temperature for 24 hours.
Stir in 1 cup flour. (To speed the process, cover with cheese cloth and place out doors for several hours to expose dough to the wild yeast cells floating in the wind.) Leave uncovered in a warm place (80 is ideal) for 2 to 5 days, depending on how long it takes to bubble and sour. (May be kept near pilot light on gas range.) If it starts to dry out, stir enough moderately warm water to bring back to the original consistancy. ONce it has a good sour aroma and is full of bubbles, it is ready to use.
As you use replace with equal parts milk and flour.
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