| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sourdough | 1 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1/3 | c | Warm water |
| 2 | pk | Yeast; not instant |
| 2 | c | Milk |
| 2 | c | Flour, all-purpose |
INSTRUCTIONS
Recipe by: Jo Merrill Sprinkle 1 tablespoon sugar over warm water; sprinkle yeast over this. Let stand in warm place until doubled in size; about 10 minutes Mix milk, remaining sugar, flour and yeast mixture. Place in a plastic or glass container; about a 5-quart size. Stir using a wooden spoon or paddle. Do not use metal since it retards growth. Cover loosely and let stand in a warm place overnight. The next day, refrigerate. Stir each day with a wooden utensil. On the fifth day, measure out 1 cup to bake with and 1 cup for a friend. Feed the remaining starter 1 cup flour, 1 cup milk and 1/2 cup sugar. Stir well and refrigerate; stir daily. On the 10th day, measure out 1 cup to give to a friend if desired. You should have enough left to use in a recipe plus enough to feed as before; refrigerated. Thereafter, you can use the starter daily or as desired, feeding every fifth day. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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