Food recipes
Foolproof Sourdough Starter
Foolproof Sourdough Starter Ingredients: yogurt, greek, plain, nonfat milk, fluid, 1% fat, without added vitamin a and vitamin d wheat flour, white, all-purpose, unenriched Directions: Mix the milk and yogurt together...
Foolproof Sourdough Starter
Ingredients:
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
Directions:
Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
Place lid on it, but don't seal it (sealed starters have been known to explode).
Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
It will bubble and have the odor of fermentation--it is ready to use.
Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
Then remove 1/2 cup starter, discarding the remainder.
Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e.
1 cup flour and 1 cup milk plus 1/2 cup of starter.
If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.
Ingredients:
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
Directions:
Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
Place lid on it, but don't seal it (sealed starters have been known to explode).
Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
It will bubble and have the odor of fermentation--it is ready to use.
Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
Then remove 1/2 cup starter, discarding the remainder.
Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e.
1 cup flour and 1 cup milk plus 1/2 cup of starter.
If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.