*  Exported from  MasterCook  *
                         SOURDOUGH STARTER (1 OF 2)
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Bread Machine CB
     A true sourdough starter is nothing more than the
   flour and milk or water which sits at room temperature
   for several days and catches live yeast bacteria from
   the air. Most starter recipes today include yeast as
   an original ingredient as it is much easier and less
   time consuming. In addition, many sourdough bread
   recipes also indicate usage of yeast itself as it does
   provide a higher rising, lighter loaf.
     A sourdough starter should be kept in a glass or
   plastic bowl which has a tight fitting lid. I
   recommend a bowl instead of a jar as you can “feed”
   your starter right in the bowl easily. To make your
   starter, mix together: INGREDIENTS: 2 cup lukewarm milk
                 2 cup bread flour
                 2 1/2 tsp yeast (one package)
     Mix the starter with an electric or hand held mixer
   on the lowest setting. Cover your starter and place in
   a warm, draft-free location for 4 to 7 days, gently
   stirring it once a day. You may notice that the
   mixture bubbles and in some cases it may even overflow
   the bowl. This is an indication that you have a
   healthy starter which should simply be poured off and
     If your starter ever changes colors, to purple, for
   example, discard and start another one.
     After allowing your starter to sit for 4 to 7 days
   it is ready to be used. Take out whatever portion your
   recipe calls for and put into the machine as you would
   any liquid ingredient. After removing a portion from
   the starter, the starter must be “fed”. Simply add
   equal portions of milk or water and flour as was used.
   For example, if you used 1 cup of starter, replace it
   with 1 cup of water and 1 cup of bread flour.
     Some hints on feeding your starter: always use the
   same kind of flour. If you used bread flour in your
   original starter, use bread flour to feed it. Also,
   alternate between milk and water for each feeding.
   Since your original liquid ingredient was milk, the
   first liquid feeding should be with water. If you
   forget which you used last, that’s okay, but try to
   alternate at least every other time. After feeding
   your starter, let it sit at room temperature for about
   one day and then refrigerate. ÿntinued 
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