Sour Dough Starter
06-18-2011, 09:27 AM
#11
Super Member
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Join Date: Sep 2010
Location: Oklahoma
Posts: 1,830
Originally Posted by Cathleen Colson
I keep my starter in the refrig and pull it out every 3 months if I haven't used it and "feed" it flour and water, let it ferment overnight, then back in the refrig. Kept one going over 20 years this way! Love sourdough bread, pancakes, etc. but the low carb diet has kept me from baking as often as I'd like.
06-24-2011, 12:56 PM
#13
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Join Date: Apr 2010
Location: Monterey Bay, California
Posts: 139
My original starter was 1 cup of milk warmed to 90-100 degrees, 3 tablespoons plain yogurt mixed in a jar and covered. Put it in a warm place for 24 hours (top of the water heater!) until thick like yogurt. Stir in 1 cup of flour till smooth. Let sit, lightly covered, for 2-5 days till bubbly and sour smelling. Keep in refrig., feeding with equal parts water and flour every few months, letting it sit on counter overnite till bubbly each time. If you feed it milk instead of water, it will be a stronger sour taste. Once I got it to the taste I liked, I stopped giving it milk and switched to water. I made it while camping in a tent one summer, kept it warm to get it started by putting the jar inside my sleeping bag!
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