Ingredients
- 1 c low fat milk, scalded
- 1 c hot water
- 1 T sugar
- 2 1/4 tsp active dry yeast
- 2 1/2 c all purpose or bread flour
Preparation
Step 1
Mix the milk, water and sugar. When the temp has cooled to between 105° and 115°, add the yeast. Allow the yeast to develop a foamy head (5-10 mn.) Then add it to the flour and mix well. Put the bowl in a warm place, 80°-100°. Loosely cover the bowl so air will still circulate and the starter will gather airborne yeasts. Within 24 hours it should be bubbly and have the beginnings of a sour smell. Stir once or twice a day. the starter may separate into a thick, curd-like mixture on the bottom and gray watery liquids on top. If green or pink, throw out. The mixture is ready to use when it develops a good sour smell, about 3-5 days. To replenish, add equal amounts of flour and water as starter used. Cover loosely in warm spot for at least 6 hours.