CHERYL GAVARD
1 cup milk
1 tbsp sugar salt
2 cup flour
1 tbsp white vinegar
Directions
Mix all together, and let sit on your counter for 3 days with a loose
fitting lid or cover with Saran Wrap. On the third day stir it well.
Let sit for two more days. Some recipes call for adding 1 packet of
yeast that has been dissolved in 1/2 cup warm water on the fifth day.
It sort of speeds up the process of it getting sour. If you do add
it, then let the mix sit out for at least one more week, stirring it
every day. If you don't add it, you still have to let it sit out a
week, but, it may not be as sour the first few times you use it.
Store starter in the fridge. It will separate, into two parts, a
darkish liquid on the top ~ this is normal. Before you use it, stir
the liquid back into the bottom part. ALWAYS use a wooden or plastic
spoon. NEVER use metal. Always use glass, ceramic or plastic
bowls...NEVER metal. To use: Pour out the amount needed. For 1/2
cup starter used, feed with 1/2 cup flour and 1 teaspoon sugar. Stir
in well. Don't worry about flour lumps etc. Let sit out on the
counter with a loose lid overnight! Stir, return to refrigerator.
(According to Cheryl & Connie, you have to wait at least 3 or 4 days
between used!) IF you don't use within a week, feed starter 1
teaspoon sugar, stir in and return to fridge. It's NOT that
hard...and of all the starters I've used, this one so far has been
the best. Thanks Cheryl and Connie! Repost by SALLIE KRATZ NXMB21A
4/24/93 Food Forum MM Format by Norma Wrenn npxr56b
Servings: 1 servings
Cheryl's Sourdough Starter Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert
The History of Recipes
Food historians have traced the existance of recipes back into antiquity, in fact as far back into recorded history as pharonic Egypt, and potentially, even further back. Interesting though that is, generally, these ancient cookbooks were just simple hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to food historians is a collection of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. During Roman times around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes prepared by the Romans. In his works, he recounts how the roman meals were split into starters, entrees and desserts, a very modern way of dining. Aspicius informs us how the cooks of his times used many herbs and spices, including some that we all recognise like bay, fennel and asafoetida. During the succeeding few hundred years, the powerful families of Europe strove to lay on the most extravagent banquests, and consequentially the best chefs and their recipes were at a premium. However, it was during the 1800s the formal cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, verifying, and recording recipes that were common in the better off homes of the day. By the arrival of the 1900s, cooking books were starting to become popular as a result of better eduction, people having increased leisure time and having more money to spend. |
We hope you enjoy this Cheryl's Sourdough Starter recipe.
