Herman Milk Sourdough Starter
Herman Milk Sourdough Starter recipe
Yield
6 servingsPrep
15 minCook
20 minReady
5 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | package |
yeast, active dry
dissolved in 1/4 cup warm water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
|
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 1 | package |
yeast, active dry
dissolved in 1/4 cup warm water |
|
Directions
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.
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.
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 ½ cup flour, ½ cup milk, and ¼ cup sugar.
The starter may be stored in the refrigerator indefinitely, but flavor develops best when batter is used and replenished often.
