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A true sourdough starter is nothing more than the flour and milk or
water which sits at room temperature for several days and catches
live yeast bacteria from the air. Most starter recipes today include
yeast as an original ingredient as it is much easier and less time
consuming. In addition, many sourdough bread recipes also indicate
usage of yeast itself as it does provide a higher rising, lighter
loaf. A sourdough starter should be kept in a glass or plastic bowl
which has a tight fitting lid. I recommend a bowl instead of a jar as
you can “feed” your starter right in the bowl easily. To make your
starter, mix together: INGREDIENTS: 2 cup lukewarm milk, 2 cup bread
flour and 2 1/2 tsp yeast (one package)
Mix the starter with an electric or hand held mixer on the lowest
setting. Cover your starter and place in a warm, draft-free location
for 4 to 7 days, gently stirring it once a day. You may notice that
the mixture bubbles and in some cases it may even overflow the bowl.
This is an indication that you have a healthy starter which should
simply be poured off and discarded. If your starter ever changes
colors, to purple, for example, discard and start another one.
After allowing your starter to sit for 4 to 7 days it is ready to be
used. Take out whatever portion your recipe calls for and put into the
machine as you would any liquid ingredient. After removing a portion
from the starter, the starter must be “fed”. Simply add equal
portions of milk or water and flour as was used. For example, if you
used 1 cup of starter, replace it with 1 cup of water and 1 cup of
bread flour. Some hints on feeding your starter: always use the same
kind of flour. If you used bread flour in your original starter, use
bread flour to feed it. Also, alternate between milk and water for
each feeding. Since your original liquid ingredient was milk, the
first liquid feeding should be with water. If you forget which you
used last, that’s okay, but try to alternate at least every other
time. After feeding your starter, let it sit at room temperature for
about one day and then refrigerate. =Continued= … You know your in
YK if: you set a cake out to cool & in 5 minutes it’s frosted.