Sourdough Starter

Step 1

DAY 1 Dissolve sugar in 1/2 cup of the warm water in large glass bowl.

Step 2

DO NOT USE METAL BOWL.

Step 3

Sprinkle yeast into water; let stand 10 minutes.

Step 4

Stir in remaining 1-1/2 cups water and 2 cups flour.

Step 5

Beat until smooth.

Step 6

Cover bowl tightly with plastic wrap and leave overnight at room temperature.

Step 7

DAY 2 Add Day 2 ingredients 1 cup white bread flour, 1 cup milk and 1/2c. sugar to Sourdough mixture in bowl.

Step 8

Beat until smooth.

Step 9

Cover loosely with plastic wrap.

Step 10

Refrigerate.

Step 11

DAY 3 Stir until smooth.

Step 12

Refrigerate.

Step 13

DAY 4 Repeat Day 3.

Step 14

DAY 5 Repeat Day 2.

Step 15

DAY 6-10 Stir well once a day.

Step 16

Your sourdough starter should have grown to at least 4 cups, and should be the consistency of thin pancake batter.

Step 17

If it is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.

Step 18

Give 1 cup away to a friend.

Step 19

Use the rest for your own baking.

Step 20

When your Sourdough is down to 1 cup OR once every 10 days, feed it as on Day 2 and let it grow again.

Step 21

You can freeze Sourdough mixture for up to 3 months.

Step 22

Before using, thaw slowly in refrigerator for 24 hours.

Step 23

Feed it as on day 2 and leave at room temperature overnight before using.