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| Ingredients 1 cup milk 1 package [1/4 oz.] active dry yeast 1 cup flour Method Place milk in glass jar or bowl. Stir in yeast to dissolve; let stand 3 hours at room temperature. Stir in flour. Let stand at room temperature until bubbly, about 1 day. Use in any sourdough recipe How to Feed Your Starter If you plan to use your sourdough starter within four days, leave it at room temperature. But each time you use your starter, you will need to feed it, by stirring in 1/2 cup milk or water and 1/2 cup flour. Leave at room temperature for 24 hours until it begins to bubble again. If not used within four days, store covered with plastic wrap in refrigerator If the starter is not used for two to three weeks, divide the starter in half and replenish half of it with 1/2 cup milk or water and 1/2 cup flour. Stir to mix. You can discard the other half, or give it to a friend. Try to maintain about 1 1/2 cups active starter. The longer you keep an active starter, the more pungent and flavorful it becomes. |
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| Sourdough Starter, Fast Method |