foolproof sourdough starter
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foolproof sourdough starter
  Sourdough    Starters  
Last updated 6/12/2012 12:41:26 AM. Recipe ID 213. Report a problem with this recipe.
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      Title: "foolproof" sourdough starter
 Categories: Breads
      Yield: 999 Servings
      1 c  Yogurt
      1 c  Milk
           -skim, reg or buttermilk
      1 c  Flour
  Mix the milk and yogurt together in a glass, pottery or plastic
  container.(NOT metal) Keep a lid on it, but don't seal it. (sealed
  starters have been known to explode!)  Put this where the temperature
  will be 80-90F for about 24 hours.  Then add the flour and put it
  back in the warm place for 3-5 days. Stir it daily.  It will bubble
  and have the odor of fermentation. It's ready to use.
  A starter is a live thing and must be fed.  When you use it you should
  replace what you used.  The amount you should replace will vary
  according to need. If you use your starter often or you know you are
  going to have a heavy demand soon, then you can put several cups of
  milk and flour (equal measures) in it. Generally though you should
  put in either 1/2 C to 1 C of both flour and milk.  I prefer to use
  buttermilk, as it gives the starter a much stronger sour taste.  If
  you are not going to use the starter for awhile, place it in the
  refrigerator. It needs to be fed once a week...just a few spoons
  flour or milk. If you forget and leave it in there for a long time
  without food, don't just throw it out. Try first to bring it back by
  adding 1/2c of flour and milk and leave out for a day or so.  It is
  remarkable how these things come back.

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Recipe ID 213 (Apr 03, 2005)

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