Herman Sourdough Starter #2 Recipe

Step 1

In a large glass or ceramic bowl, combine 1 cup of the milk, 1 cup of the flour, the sugar and the dissolved yeast. Using a non- metal spoon, beat until smooth and creamy. Stir in the remaining 1 cup milk and 1 cup flour. Cover with a clean kitchen towel and set in a moderately warm spot (about 70F.) Let stand for 24 hours, at which point the batter should smell pleasantly sour.

Step 2

Transfer to a tightly covered glass or plastic container and place in the refrigerator. Stir with a nonmetal spoon once a day for 5 days.

Step 3

To use the starter, measure out what you need and let it come to room temperature. Replenish it with equal parts of flour and milk, plus half a part of sugar. (For example, if you remove 1 cup of starter, stir in 1/2 cup flour, 1/2 cup milk, and 1/4 cup sugar.) The starter may be stored in the refrigerator indefinitely, but flavor develops best when batter is used and replenished often.

Things You'll Need

  • 2c Milk
  • 2c All-purpose flour
  • 1c Sugar
  • 1pk Dry yeast, dissolved in 1/4
  • -cup warm water

About this Author

iChef.com - Recipes, food and cooking information.