To Make Sourdough Starter

I have purchased my sourdough starter awhile back from King Arthur Flour company on the net. It was started in the early 1800's. But if you can't buy it, you can make it. It just takes some doing and a little extra time. The older the starter, the more organisms to make the yeast growth. You do need to feed it and put it to sleep in the refrigerator if not using right away. There are different starters for making different doughs. Amish starter has sugar or fruit added, while rye starter is made with rye flour and not white, wheat flour for wheat sourdough and plain sourdough for the white breads; the list goes on. Some bakers even cheat and add dry yeast to the mixture to give it a boost. You can purchase a good bread baking book and find out what a science it is, to bake a simple loaf of sourdough bread or muffins.

If my sourdough were to die, I would use the following, to make a new batch.

• 1 cup milk
• 1/4 cup plain, natural yogurt
• 1 cup flour

Warm milk to 90 degrees and add yogurt. Place in non-metal container, such as a crock or a glass quart jar. Cover with non-metal cover, loosely, such as wax paper. Set in warm area for at least 24 hours. Stir in 1 cup flour and cover with wax paper. Set in warm area for about 3 days. The starter should start to show bubbles and ferment. Place in refrigerator to put to sleep until you are ready to use it. Keep it covered, loosely, to let some air to get in. When you are ready to use it, bring it out and let it get room temperature before using.

****If at any time the mixture starts to turn pink or orange or rancid, THROW IT AWAY. The light brown liquid on top can be stirred back in; but if it is black, pink, orange or moldy, THROW AWAY. Start over!

FEEDING your starter:

Each time you remove starter, you need to replentish it with 1 cup warm milk (90 degrees) and 1 cup flour. Set in warm area for about 8 hours or overnight. It should show signs of bubbling. If you will not be using right away, place back in refrigerator to put to sleep. You DO NEED to feed at least every week to keep the organisms active.

Now you have starter for your favorite sourdough recipe.