1 cup yogurt
1 cup milk skim, reg or buttermilk
1 cup flour
Directions
Mix the milk and yogurt together in a glass, pottery or plastic
container.(NOT metal) Keep a lid on it, but don't seal it. (sealed
starters have been known to explode!) Put this where the temperature
will be 80-90F for about 24 hours. Then add the flour and put it
back in the warm place for 3-5 days. Stir it daily. It will bubble
and have the odor of fermentation. It's ready to use.
A starter is a live thing and must be fed. When you use it you should
replace what you used. The amount you should replace will vary
according to need. If you use your starter often or you know you are
going to have a heavy demand soon, then you can put several cups of
milk and flour (equal measures) in it. Generally though you should
put in either 1/2 C to 1 C of both flour and milk. I prefer to use
buttermilk, as it gives the starter a much stronger sour taste. If
you are not going to use the starter for awhile, place it in the
refrigerator. It needs to be fed once a week...just a few spoons
flour or milk. If you forget and leave it in there for a long time
without food, don't just throw it out. Try first to bring it back by
adding 1/2c of flour and milk and leave out for a day or so. It is
remarkable how these things come back.
Servings: 999 servings
"Foolproof" Sourdough Starter Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert
The History of Recipes
We can track the history of `recipes` back into the distant past, certainly as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that is, generally, these early records were just basic hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to experts are a few ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in The time of the romans 25BC a roman called Apicius created some scripts describing recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the meals were separated into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Romans made use of a wide range of herbs and spices, including many that are still in use today for example thyme, rue and parsley. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab cooking, including spices such as basil and rosemary. These new culinary innovations was responsible for an outbreak in publications on food, the majority of which are kept safe in private cookery archives. When we get to the 20th century, cookbooks are in high demand, mostly as a result of more people being able to read, increased leisure time and disposable income. The TV revolution gave us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Foolproof_ Sourdough Starter recipe.
