Sourdough starter (1 of 2)
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Sourdough starter (1 of 2)
  Sourdough    Starters  
Last updated 6/12/2012 1:23:43 AM. Recipe ID 56938. Report a problem with this recipe.
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      Title: Sourdough starter (1 of 2)
 Categories: Breads
      Yield: 2 Servings
           -Bread Machine CB
    A true sourdough starter is nothing more than the flour and milk or
  water which sits at room temperature for several days and catches
  live yeast bacteria from the air. Most starter recipes today include
  yeast as an original ingredient as it is much easier and less time
  consuming. In addition, many sourdough bread recipes also indicate
  usage of yeast itself as it does provide a higher rising, lighter
    A sourdough starter should be kept in a glass or plastic bowl which
  has a tight fitting lid. I recommend a bowl instead of a jar as you
  can "feed" your starter right in the bowl easily. To make your
  starter, mix together: INGREDIENTS: 2 cup lukewarm milk
        2    cup bread flour
    2 1/2    tsp yeast (one package)
    Mix the starter with an electric or hand held mixer on the lowest
  setting. Cover your starter and place in a warm, draft-free location
  for 4 to 7 days, gently stirring it once a day. You may notice that
  the mixture bubbles and in some cases it may even overflow the bowl.
  This is an indication that you have a healthy starter which should
  simply be poured off and discarded.
    If your starter ever changes colors, to purple, for example,
  discard and start another one.
    After allowing your starter to sit for 4 to 7 days it is ready to be
  used. Take out whatever portion your recipe calls for and put into the
  machine as you would any liquid ingredient. After removing a portion
  from the starter, the starter must be "fed". Simply add equal
  portions of milk or water and flour as was used. For example, if you
  used 1 cup of starter, replace it with 1 cup of water and 1 cup of
  bread flour.
    Some hints on feeding your starter: always use the same kind of
  flour. If you used bread flour in your original starter, use bread
  flour to feed it. Also, alternate between milk and water for each
  feeding. Since your original liquid ingredient was milk, the first
  liquid feeding should be with water. If you forget which you used
  last, that's okay, but try to alternate at least every other time.
  After feeding your starter, let it sit at room temperature for about
  one day and then refrigerate. =Continued=

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Recipe ID 56938 (Apr 03, 2005)

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