Sourdough Starter (Buttermilk)
Sourdough Starter (Buttermilk) recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
tepid |
|
| ¼ | cup |
buttermilk
room temperature |
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
tepid |
|
| 59 | ml |
buttermilk
room temperature |
|
| 355 | ml |
all-purpose flour
|
|
| 15 | ml |
sugar
|
|
Directions
Mix all ingredients in a glass bowl, cover tightly with plastic wrap and set in warm part of kitchen for 3 to 5 days.
Starter can be stored in refrigerator and must be used in 1 week or "refreshed".
Use a "crock" from a "cold-packed cheese" to store, cover tightly.
Recipe makes about 2 cups of starter.
PROOFING:
Bring starter to room temperature.
In a glass bowl, combine all of the starter with, 1½ cups of flour and 1 cup of water.
Cover bowl with plastic wrap and set in warm place for 12 hours.
TO USE:
Measure 2 cups of "proofed" starter and set aside.
Return remaining starter to it's "crock" and refrigerate until needed again.
NOTE:
This starter keeps getting better and better with age.
So be sure to use it at least once a week or refreshen it.
