Sourdough starter the diehl's
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Sourdough starter the diehl's
  Sourdough    Starters  
Last updated 6/12/2012 1:23:44 AM. Recipe ID 56947. Report a problem with this recipe.
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      Title: Sourdough starter the diehl's
 Categories: Sourdough
      Yield: 1 Servings
 
      1 c  Skim or lowfat milk
      3 tb Yogurt;plain or lofat
 
    Warm a 1 1/2 quart glass, ceramic, rigid plastic, or stainless steel
  container by filling it with hot water and letting it stand for
  several minutes; wipe dry.
    Heat 1 cup skim or lo-fat milk to 90-100  on a thermometer. Remove
  from heat and stir in 3 tablespooons plain unflavored, lo-fat yogurt.
  Pour into warm container, cover tightly, and let stand in a warm
  place (80 - 100 ).
    After 18 to 24 hours, starter should be about the consistency of
  yogurt (a curd forms and mixture does not flow readily when container
  is slightly tilted). During this time, if some clear liquid rises to
  top of milk, simply stir it back in. However, if liquid has turned
  light pink, it idicates that the milk is beginning to break down;
  discard and try again.
    After a curd has formed, gradually stir 1 cup all purpose flour into
  starter until smooth. Cover tightly and let stand in a warm place (80
  ~ 100 ) until mixture is full of bubbles and has a good sour smell;
  this takes 2 to 5 days.
    During this time if clear liquid forms, stir it back into starter.
  /But if liquid turns pink, spoon out and discard all but 1/4 cup
  starter; thin blend in a mixture of 1 cup each warm milk (90 - 100 )
  and flour. Cover tightly and let stand in warm place until bubbly and
  sour smelling; then it is ready to use.
    To store, cover and refrigerate. Makes about 1 1/2 cups starter.
    To maintain an ample supply, repelenish your starter every time you
  use it. Do this by adding a mixture of 1/2 cup each warm milk (90 -
  100 ) and flour. Cover and let stand in a warm place for several
  hours or until next day; mixture should be full of bubbles again.
  Store covered in refrigerator.
    For consistent flavor, continue using the same type of milk you
  originally used. Always let your starter come to room temperature
  before using it; this takes 4 to 6 hours. If you plan to bake in the
  morning, leave it out the night before.
    If you bake regularly- about once a week - the starter should keep
  lively and active. You can check your starter occasionally to see if
  its active by spooning out about 1/4 cup of the starter and mixing it
  with 1/2 cup each warm milk (90  - 100 ) and flour. Cover and let
  stand in a warm spot. Check often; it should bubble again in 4 to 8
  hours. You can combine this mixture with the original starter after
  the test.
    If  you dont bake often, its best to discard about half your
  starter and replenish it with warm milk and flour about every 2
  months to keep it active.
    The feel of dough containing sourdough starter is slightly tacky
  when lightly touched. =============== Reply 82 of Note 1
  =================
  
  Board:      FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM SOURDOUGH 4 SL
  
  To:     BGMB90B    ELAINE RADIS          Date:
    06/03 From: BGMB90B ELAINE RADIS          Time:
     9:30 PM
 




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Recipe ID 56947 (Apr 03, 2005)

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