Herman Sourdough Starter No2

Ingredients

2 cup milk 2 cup all-purpose flour 1 cup sugar 1 package dry yeast, dissolved in 1/4 cup war, m water	Advertisements

Preparation
 
1. In a large glass or ceramic bowl, combine 1 cup of the milk, 1
cup of the flour, the sugar and the dissolved yeast. Using a non-
metal spoon, beat until smooth and creamy. Stir in the remaining 1
cup milk and 1 cup flour. Cover with a clean kitchen towel and set
in a moderately warm spot (about 70F.) Let stand for 24 hours, at
which point the batter should smell pleasantly sour. 2. Transfer to a
tightly covered glass or plastic container and place in the
refrigerator. Stir with a nonmetal spoon once a day for 5 days. 3. To
use the starter, measure out what you need and let it come to room
temperature. Replenish it with equal parts of flour and milk, plus
half a part of sugar. (For example, if you remove 1 cup of starter,
stir in 1/2 cup flour, 1/2 cup milk, and 1/4 cup sugar.) The starter
may be stored in the refrigerator indefinitely, but flavor develops
best when batter is used and replenished often.

 

 
Servings: 6

 

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