Starter Sourdough Bread 2 Recipe: Makes 2 1/2 cups
Ingredients
- 1-1/2 cups lukewarm milk
- 1/4 teaspoon active dry yeast
- 1/4 teaspoon instant yeast
- 1 teaspoon liquid honey
- 2 cups unbleached white flour
- 1/4 cup water
Method
In a saucepan heat the milk to lukewarm. Do not over heat the milk or you will kill the yeast. Just lukewarm. Pour milk into a large bowl. Add yeast, honey and 1 1/2 cups of flour. Mix together. Cover with plastic wrap and leave in a warm area for 3 days. Be sure to stir once a day. After three days add the rest of the flour and water. Cover and let sit for 4 hours. The starter should have that beer tangy smell. Use what you need and place the rest in a jar with a lid. Store in the refrigerator up to 4 weeks.