Recipe by PaulaG
This was found at alaska.net and trust me works like a charm. Within 4 days I had the most active starter with a wonderful sour ordor. I made this starter on my counter top. After several feedings it continues to improve in flavor.
Top Review by Hooterville Cook
Excellent sour dough starter!! During my lifetime, I have made a lot of starters and this one is by far the best. It made the best tasting bread. Thank you for a great recipe.
Directions See How It's Made
- Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
- Place lid on it, but don't seal it (sealed starters have been known to explode).
- Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
- The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
- Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
- It will bubble and have the odor of fermentation--it is ready to use.
- Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
- I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
- Then remove 1/2 cup starter, discarding the remainder.
- Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
- If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.