Ingredients Jump to Instructions ↓

  1. 1.00 pk Active dry yeast

  2. 1/4 c Warm water

  3. 110 degrees

  4. 1.00 c Warm milk -Starter Food (every 5 -days)

  5. 1.00 c All-purpose flour

  6. 1.00 c Sugar

  7. 1.00 c Milk In a small bowl, soften yeast in water for 10 minutes. Stir well. In a 2- quart bowl, combine flour and sugar. Mix thor- oughly or the flour will lump when the milk is added. Slowly stir in warm milk and softened yeast mixture. Cover loosely and let stand at room temperature until bubbly. Refrigerate. Consider this day

  8. 1 of the

  9. 10 day cycle. Day

  10. 2 through

  11. 4: Stir with a spoon (any kind) Day

  12. 5 To feed, blend flour and sugar in a small bowl; slowly mix in milk with a spoon,whisk or hand mixer. Stir mixture into starter. Return to refrigerator. Day

  13. 6 through

  14. 9: Stir Day

  15. 10 ( which becomes Day 1 for the next series) Feed again. Note: Consider the 10-day cycle a guide; it does not have to be followed exactly. If you need more starter, feed it more often. The starter is a yeast culture and will grow when fed. To hasten growth, leave starter at room temp for several hours. After feeding the starter. Choose from among the following. Return starter to refrigerator. Remove what you need for baking and leave it at room temperature until very bubbly. Return remainder to refrig- erector and continue to follow the 10-day cycle. If you are getting to much, cut the "food" in half on one feeding. Don't let starter drop below

  16. 1 cup, because rejuvenating it to usable amounts takes several days. Measure out

  17. 1 cup lots to give to friends or put in the freezer. Frozen starter takes at least

  18. 3 hours at room temperature to thaw and come to life.

Instructions Jump to Ingredients ↑

  1. From: Pmbst8+@pitt.Edu Date: 03-08-94


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