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Sourdough Starter Recipe
|Active dry yeast||1 Teaspoon|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|All purpose flour||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 572 Calories from Fat 62
% Daily Value*
Total Fat 7 g10.7%
Saturated Fat 3.4 g16.9%
Trans Fat 0 g
Cholesterol 16.9 mg
Sodium 75.8 mg3.2%
Total Carbohydrates 106 g35.4%
Dietary Fiber 4.4 g17.7%
Sugars 9.3 g
Protein 20 g40.6%
Vitamin A 3.5% Vitamin C 0.02%
Calcium 21.5% Iron 37.1%
*Based on a 2000 Calorie diet
Stir in milk.
Gradually stir in flour.
Beat until smooth.
Cover with towel or cheesecloth; let stand in warm, draft-free place until starter begins to ferment, about 24 hours (bubbles will appear on surface of starter).
If starter has not begun fermentation after 24 hours, discard and begin again.
If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft-free place.
Let stand until foamy, 2 to 3 days.
When starter has become foamy, stir well.
Pour into 1-quart crock or glass jar with tight-fitting cover.
Store in refrigerator.
Starter is ready to use when a clear liquid has risen to the top.
Stir before using.
Use 1 cup starter in recipe; reserve remaining starter.
Add % cup milk and 3/4 cup flour to reserved starter.
Store covered at room temperature until bubbles appear, about 12 hours; refrigerate.
Use starter regularly (every 7 to 10 days).
If the volume of the breads begins to decrease, dissolve 1 teaspoon active dry yeast in 1/4 cup warm water.
Stir in 1/2 cup milk, 3/4 cup flour and the remaining starter.