** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Cheryl's Sourdough Starter
Date Added:December 07, 2009
Ingredients:
1 Cup Milk (evaporated is best)
1 Cup Milk (evaporated is best)
1 Tablespoon Sugar
2 Cups Flour whole wheat
1 Tablespoon White Vinegar OR equal combination OF
1. Mix all together, and let sit on your counter for 3 days with a loose fitting lid or cover with Saran Wrap.
2. On the third day stir it well. Let sit for two more days.
3. Some recipes call for adding 1 packet of yeast that has been dissolved in 1/2 cup warm water on the fifth day.
4. It sort of speeds up the process of it getting sour.
5. If you do add it, then let the mix sit out for at least one more week, stirring it every day.
6. 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.
7. Store starter in the fridge. It will separate, into two parts, a darkish liquid on the top ~ this is normal.
8. Before you use it, stir the liquid back into the bottom part.
9. ALWAYS use a wooden or plastic spoon. NEVER use metal.
10. Always use glass, ceramic or plastic bowls..
11. .NEVER metal. To use: Pour out the amount needed.
12. For 1/2 cup starter used, feed with 1/2 cup flour and 1 teaspoon sugar.
13. Stir in well. Don't worry about flour lumps etc.
14. Let sit out on the counter with a loose lid overnight! Stir, return to refrigerator.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten, Sulfites, Natural Sweeteners, Vinegar allergies.
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