SOURDOUGH STARTER

Steps:

• DAY 1 Dissolve sugar in 1/2 cup of the warm water in large glass bowl.
• DO NOT USE METAL BOWL.
• Sprinkle yeast into water; let stand 10 minutes.
• Stir in remaining 1-1/2 cups water and 2 cups flour.
• Beat until smooth.
• Cover bowl tightly with plastic wrap and leave overnight at room temperature.
• DAY 2 Add Day 2 ingredients 1 cup white bread flour, 1 cup milk and 1/2c. sugar to Sourdough mixture in bowl.
• Beat until smooth.
• Cover loosely with plastic wrap.
• Refrigerate.
• DAY 3 Stir until smooth.
• Refrigerate.
• DAY 4 Repeat Day 3.
• DAY 5 Repeat Day 2.
• DAY 6-10 Stir well once a day.
• Your sourdough starter should have grown to at least 4 cups, and should be the consistency of thin pancake batter.
• If it is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.
• Give 1 cup away to a friend.
• Use the rest for your own baking.
• When your Sourdough is down to 1 cup OR once every 10 days, feed it as on Day 2 and let it grow again.
• You can freeze Sourdough mixture for up to 3 months.
• Before using, thaw slowly in refrigerator for 24 hours.
• Feed it as on day 2 and leave at room temperature overnight before using.