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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.
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