Sourdough Starter

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1 pkg. active dry yeast

1 T sugar

1 C warm water

1 C milk

2 C unsifted flour

In a glass, stoneware or plastic bowl, sprinkle yeast and sugar over 1/2 C warm water; stir until dissolved (do not use metal utensils as prolonged contact will drastically reduce the purity and change the taste).

Add remaining water and 1 C milk alternately with flour, stirring well after each addition.  Cover loosely with plastic.  Let stand in a warm place overnight.

Starter is ready to use when it looks bubbly and a clear liquid has risen to the top.

After removing the required amount of starter, pour remaining starter into a glass, stoneware, or plastic container.  Cover loosely and refrigerate.  Starter can be stored indefinitely in the refrigerator.

Replenish starter by stirring in 1/2 C warm water, 1/2 C milk, and 1 C flour.  Let stand overnight at room temperature overnight.  Stir down and refrigerate.

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