Sweet Sourdough Starter

Sweet Sourdough Starter


1 package active dry yeast (2 1/4 teaspoons)

1 cup milk, lukewarm

1 cup all-purpose flour

1 tablespoon sugar


In a two quart glass or ceramic container (do not use metal), combine yeast, milk, flour, and sugar; stir well. Cover with cheesecloth or other loose covering. Let set in a warm place (about 80 degrees F) for 4 days to ferment. Starter should expand and be bubbly. It will develop a slightly sour, yeasty smell.


The starter is now ready to "feed." This is the beginning of the 10 day cycle for the starter.


To feed:

1 cup all-purpose flour

1 cup milk

1/2 cup sugar


Mix flour, milk, and sugar together. Stir mixture into starter, cover loosely, and place in the refrigerator. Stir daily. (If you forget a day, it will do no harm.)


After 5 days, feed again and refrigerate. Continue to stir daily.


After 5 more days (this is the 10th day of the cycle) feed the starter again and let set at room temperature for at least a couple of hours or more. The starter is now ready for baking.


After removing desired amount of starter for baking, cover and refrigerate the remainder.



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The starter will be all bubbly and will expand after being fed. Be sure not to seal the container tightly.

Also, keep in mind - starter is a living thing and it grows when fed. On baking day before you feed the starter, remove a cup of the unfed starter to use in another recipe, give away to a friend, or discard. By removing a cup each time, the feeding will be in proportion to the amount of starter. That will also prevent -- yikes! -- a mess in the refrigerator from overflowing starter.



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