Title: Sour Dough Starter #7
Categories: Bread
Yield: 1 Servings
To Begin, place one cup milk in a glass jar or crock (nothing metal) and
allow to stand at room temperature for 24 hours.
Stir in 1 cup flour. (To speed the process, cover with cheese cloth and
place out doors for several hours to expose dough to the wild yeast cells
floating in the wind.)
Leave uncovered in a warm place (80 is ideal) for 2 to 5 days, depending
on how long it takes to bubble and sour. (May be kept near pilot light on
gas range.) If it starts to dry out, stir enough moderately warm water to
bring back to the original consistancy. ONce it has a good sour aroma and
is full of bubbles, it is ready to use.
As you use replace with equal parts milk and flour.