Sour dough starter #7
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Sour dough starter #7
  Dough    Starters  
Last updated 6/12/2012 1:23:39 AM. Recipe ID 56838. Report a problem with this recipe.
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      Title: Sour dough starter #7
 Categories: Breads
      Yield: 1 Servings
 
      1 c  Milk
      1 c  Flour
 
  To Begin, place one cup milk in a glass jar or crock (nothing metal)
  and allow to stand at room temperature for 24 hours.
    Stir in 1 cup flour. (To speed the process, cover with cheese cloth
  and place out doors for several hours to expose dough to the wild
  yeast cells floating in the wind.)
    Leave uncovered in a warm place (80 is ideal) for 2 to 5 days,
  depending on how long it takes to bubble and sour. (May be kept near
  pilot light on gas range.) If it starts to dry out, stir enough
  moderately warm water to bring back to the original consistancy. ONce
  it has a good sour aroma and is full of bubbles, it is ready to use.
    As you use replace with equal parts milk and flour.
 




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Recipe ID 56838 (Apr 03, 2005)

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