Sourdough Starter

Ingredients

• 1 teaspoon sugar
• 2 cups water, warm
• 1 envelope active dry yeast (2 1/4 tsp)
• 2 cups white bread flour
• 1 cup white bread flour
• 1 cup milk
• 1/2 cup sugar

Directions

1. 1

   DAY 1 Dissolve sugar in 1/2 cup of the warm water in large glass bowl.

2. 2

   DO NOT USE METAL BOWL.

3. 3

   Sprinkle yeast into water; let stand 10 minutes.

4. 4

   Stir in remaining 1-1/2 cups water and 2 cups flour.

5. 5

   Beat until smooth.

6. 6

   Cover bowl tightly with plastic wrap and leave overnight at room temperature.

7. 7

   DAY 2 Add Day 2 ingredients 1 cup white bread flour, 1 cup milk and 1/2c. sugar to Sourdough mixture in bowl.

8. 8

   Beat until smooth.

9. 9

   Cover loosely with plastic wrap.

10. 10

    Refrigerate.

11. 11

    DAY 3 Stir until smooth.

12. 12

    Refrigerate.

13. 13

    DAY 4 Repeat Day 3.

14. 14

    DAY 5 Repeat Day 2.

15. 15

    DAY 6-10 Stir well once a day.

16. 16

    Your sourdough starter should have grown to at least 4 cups, and should be the consistency of thin pancake batter.

17. 17

    If it is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.

18. 18

    Give 1 cup away to a friend.

19. 19

    Use the rest for your own baking.

20. 20

    When your Sourdough is down to 1 cup OR once every 10 days, feed it as on Day 2 and let it grow again.

21. 21

    You can freeze Sourdough mixture for up to 3 months.

22. 22

    Before using, thaw slowly in refrigerator for 24 hours.

23. 23

    Feed it as on day 2 and leave at room temperature overnight before using.