Old-fasioned Sourdough Starter

* Exported from MasterCook II *

Old-fasioned Sourdough Starter

Recipe By : Krista Johanson
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
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1 cup skim milk
3 tablespoons plain yogurt
1 cup all-purpose flour

Fill a 3 to 6-cup glass, ceramic, plastic, or stainless steel container with
hot water and let stand. In a pan, heat skim melk to 90 to 100 degrees on a
thermometer. Remove from heat and stir in yogurt. Drain water from warmed
container, wipe dry, and pour in milk mixture. Cover tightly; if using a
screw-top jar with a metal lid, place a double layer of plastic wrap over mouth
of jar before screwing on lid. Let stand in a warm place.
After 18 to 24 hours, starter should be about the consistency of yogurt - a
curd forms and mixture doesn't flow readily when container is slightly tilted
(it may also form smaller curds suspended in clear liquid). If some clear
liquid has risen to top of milk during this time, simply stir it back in.
However, if liquid has turned light pink, milk is beginning to break down;
discard and start again.
After curd has formed, gradually stir the flour into starter until smooth.
Cover tightly and let stand in a warm place (80 to 90 degrees) until mixture is
full of bubbles and has a good sour smell (2 to 5 days).
If clear liquid forms during this time, stir it back into starter. If liquid is
pink, spoon out & discard all but ¼ cup starter; then blend in a
mixture of 1 cup each warm skim milk or low-fat milk (90 to 100 degrees) and
flour. Cover tightly and let stand again in a warm place until bubbly and sour
smelling. To store, cover and refrigerate. Makes about 1½ cups.


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NOTES : ***WARNING*** I have never tried this recipe :)

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