Sourdough starters (basic)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| 1 | cup | Flour |
| 4 | tablespoons | Milk; (or buttermilk) |
| 2 | tablespoons | Sugar |
Directions
Combine all ingredients in a glass bowl and allow to stand in a warm place for a few days (or maybe a week). The starter will smell wonderfully sour and be about the consistancy of pancake batter when the fermentation gets going.
To feed my starter, I always add equal parts of milk and flour along with a "scoop" of sugar (about ¼ cup per cup of milk and flour). I find that it is the sugar that really determines how quickly the starter recovers after a feeding.
>From: JOEL MOZER <MOZER%ATMO@...> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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