Sourdough Starter & Bread with Skim Milk
Submitted by janekim48
Create sourdough starter from scratch using skim milk, then bake tangy loaves with Butter Buds for low-fat flavor. Complete starter and bread recipe.
YIELD
2 loavesPREP
20 minCOOK
20 minREADY
40 minThis recipe walks you through both creating your own sourdough starter and baking bread with it.
The milk-based starter takes 2-5 days to develop its sour tang and bubbly life, then becomes your perpetual bread-baking companion.
The bread itself uses skim milk and Butter Buds to keep it lower in fat while maintaining that rich, tangy sourdough character.
Chef Tips
- Keep starter in a glass jar or crock, never metal which can react with the acid
- Feed starter weekly with equal parts milk and flour to keep it active
- The starter smells pleasantly sour when healthy, not rotten or off
- Bread machine option makes this incredibly easy for beginners
Ingredients
Directions
Starter: Place milk in a glass container and allow to stand at room temperature for 24 hours.
Stir in flour and yeast.
Leave uncovered in a warm place for 2 to 5 days, depending on how long it takes it to bubble and sour.
If it starts to dry out, stir in enough tepid water to bring it back to the original consistency.
Once it has a good sour aroma and is full of bubbles, it is ready to use.
Try to maintain about 1 and ½ cups of starter.
Each time part of the starter is used, replenish with a mixture of equal parts milk and flour.
Leave at room temperature several hours or overnight, or until it begins to fill with bubbles.
Then cover and store in refrigerator. Starter is best if used at least once a week.
If starter isn’t, used for 2 or 3 weeks, spoon out and discard about half and replenish as described.
Given attention, a starter becomes more flavorful with age.
Starter can be frozen if it is not to be used for several weeks.
This will slow down yeast action and should be left at room temperature for 24 hours after thawing.
Sourdough Bread: Combine ingredients thoroughly (using half of the flour) and let stand uncovered to ferment overnight in a warm place.
Next morning, after the mixture has risen and fallen, stir down any crust that may have formed.
Add the rest of the flour.
When thoroughly mixed, turn out onto a board covered with a little flour so it won’t stick.
Shape dough into 2 loaves, put into bread pans, brush lightly with liquid Butter Buds, and let rise covered until almost doubled in size.
Bake in a pre-heated 400℉ (200℃) oven 45 to 50 minutes. Note: This recipe works GREAT in a bread machine.
Simply put all of the ingredients in the machine, adding the dry ingredients first.
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