Tuesday, September 8, 2009

Starter for Sourdough Bread

1 cup Milk
1 cup Flour

Place 1 cup milk in a glass jar, cover with cheesecloth and let stand at room temperature for 24-36 hours. Stir in 1 cup flour, cover with cheesecloth and set outdoors for 24 hours. Set mixture in a warm place indoors until it is full of bubbles (3-5 days). Store in a covered container in refrigerator. Use only part of starter each time. Replenish by adding equal parts of milk and flour.

This is an old family recipe, from my Mimi. May it serve you well in your bread making trials.

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