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  Recipe Home » Breads » Cheryl's Sourdough Starter
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  Cheryl's Sourdough Starter
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 177
Ingredients:

MMMMMCHERYL GAVARD

1 cup -water
1 cup Milk
1 tbsp Sugar
1 tsp -salt
2 cup Flour
1 tbsp White vinegar
Instructions:
Mix all together, and let sit on your counter for 3 days with a loose
fitting lid or cover with Saran Wrap. On the third day stir it well.
Let sit for two more days. Some recipes call for adding 1 packet of
yeast that has been dissolved in 1/2 cup warm water on the fifth day.
It sort of speeds up the process of it getting sour. If you do add
it, then let the mix sit out for at least one more week, stirring it
every day. If you don't add it, you still have to let it sit out a
week, but, it may not be as sour the first few times you use it.
Store starter in the fridge. It will separate, into two parts, a
darkish liquid on the top ~ this is normal. Before you use it, stir
the liquid back into the bottom part. ALWAYS use a wooden or plastic
spoon. NEVER use metal. Always use glass, ceramic or plastic
bowls...NEVER metal. To use: Pour out the amount needed. For 1/2 cup
starter used, feed with 1/2 cup flour and 1 teaspoon sugar. Stir in
well. Don't worry about flour lumps etc. Let sit out on the counter
with a loose lid overnight! Stir, return to refrigerator. (According
to Cheryl & Connie, you have to wait at least 3 or 4 days between
used!) IF you don't use within a week, feed starter 1 teaspoon sugar,
stir in and return to fridge. It's NOT that hard...and of all the
starters I've used, this one so far has been the best. Thanks Cheryl
and Connie! Repost by SALLIE KRATZ NXMB21A 4/24/93 Food Forum MM
Format by Norma Wrenn npxr56b
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