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Prep Time: 0 Minutes Cook Time: 61 Minutes |
Ready In: 61 Minutes Servings: 12 |
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This recipe came from a Sunset Magazine in 1973. A friend, whose father used to make bread from this, passed it along to me. The starter in the jar has been alive for a few years. Every now and then I dump it into another bowl to wash out the jar, but don't worry when you get 'stuff on the sides of the jar, it won't hurt anything. Ingredients:
1 cup skim milk (i use 1 cup low fat buttermilk) |
2 tablespoons low fat plain yogurt |
1 cup unbleached flour |
Directions:
1. Rinse a 1-1/2 quart glass, pottery, rigid plastic, or stainless steel cntainer with hot water for several minutes, then wipe dry.
2. Heat one cup skim, low fat, or whole milk to 90° to 100°F on a thermometer. Skim gives the most tang, whole the least. Buttermilk takes it to a whole new tangy level.
3. Remove from heat and stir in two tablespoons low fat plain yogurt.
4. Pour milk into the warmed container, cover tightly. The locking jar in the photo is perfect to make and store your starter.
5. Put the starter in a warm place (top of refrigerator, on your stove near the pilot light if you have one, or in barely heated oven. A perfect spot is inside your closed oven with oven light turned on.
6. After about 18-20 hours the starter should be about the consistency of yogurt (a curd forms and the mixture does not flow readily when container is slightly tilted. During this time, if some clear liquid rises to the top of the milk, simply stir it back in. However, if the liquid has turned pink in color, the milk is beginning to break down; discard and start again.
7. After a curd has formed, gradually stir in one cup all purpose or unbleached flour until smoothly blended. Cover tightly and let stand in a warm place – again, 80° – 100°F is ideal – until mixture is full of bubbles and has a good sour smell. This takes 2 – 5 days.
8. During this time, if a clear liquid forms, stir it back into the starter. If the liquid turns pink, spoon out and discard all but 1/4 cup of the starter, then blend in a mixture of 1 cup each warm milk and flour.
9. Once the mixture is bubbly and sour smelling, it’s ready to store in the refrigerator.
10. When you use your starter, replenish it with equal amounts of milk and flour. For example, if you use 1/2 cup of starter, blend in a mixture of 1/2 cup warm milk and 1/2 cup of flour. For consistent flavor, always use the same type of milk you started with. When you mix the milk and flour in, don't worry about getting it completely smooth, the fermenting process will smooth it out.
11. Always let your starter come to room temperature before using. This usually takes 4-6 hours.
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