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Prep 3 mins
Cook 240 hrs
This starter recipe was developed by a bakers school and it has worked very well for me. This uses skim milk because the homogenization/pasturization process not only blends the butter fat in but retards the normal souring process of milk, so milk will not sour first before going rotten, but goes straight to rotten in a little longer period of time. So please stick with skim milk in this recipe.(1 cup flour+ 1 cup milk= 1 cup starter)Cooking time is maturing/ripening time.
- Take 1 cup skim milk, cover with a fabric cloth to keep dust out and set aside on the kitchen counter for 2 days until it smells sour.
- Then add 1 cup flour, stir mixture until blended and cover again. With in 2 days this mix will make bubbles and have a spongy look.
- If liquid has separated, stir it back into.
- If no bubbles show by the 5th day after putting out milk, throw out and start over.
- If you want to double the starter at this point you can add an additional 1 cup milk and 1 cup plain flour to the starter, then stir and set aside, loosely covered for a few more hours.
- Then refridgerate. You can bake bread with this at this point, but if a good sourdough flavor is desired, allow to mature in the refridgerator for another week.
- Can be used with my recipe for sour dough bread or any sour dough bread recipe.
- I would also like to mention that I have frozen this starter for as long as six months with good results and no need to feed it. Simply pour 1 cup of starter into a zip lock freezer bag and freeze. To use place on kitchen counter for a day to thaw and either use immediately or leave to foam for a few more hours.