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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.
Serving Size: 1 (371 g)
Servings Per Recipe: 1