| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
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.
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