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
Written cooking instructions as an idea can be observed way back into antiquity, in truth as far into history as ancient Egypt, and possibly even further than that. Interesting though that is, sadly, these old cookbooks were just very basic hieroglyphic instructions for food preparation.
Progressing into Roman times 25BC a roman called Apicius compiled a few scripts which described recipes enjoyed by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and afters, a very modern way of dining. Aspicius informs us how the ancient chefs made use of a wide range of aromatic flavours, including many that are still in use today like thyme, fennel and parsley. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe tried to serve up the most exotic meals, and consequentially cooks and their recipe collections became highly prized. However, it was during the nineteenth century that formal cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. When we get to the twentieth century, cookery books were increasing in popularity mostly as a result of better eduction, more free time and disposable income. |
We hope you enjoy this Foolproof_ Sourdough Starter recipe.
