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| Ingredients 1 1/2 cups milk 1 1/2 cups flour Method Place milk in glass jar or bowl; cover loosely with plastic wrap or cheesecloth. Let stand 24 hours at room temperature. Stir in flour; cover with plastic wrap or cheesecloth.Let stand at room temperature until bubbly and sour smelling, 2 to 5 days. 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. |
| Sourdough Starter, Slow Method |