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Neal's Sourdough starter and recipes Recipe

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This recipe for Neal's Sourdough starter and recipes, by , is from Mary Hudson's (Mom's) Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Hudson (Mom)
Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c milk
1 c flour

Directions:
Directions:
To make starter, place 1 c milk in a glass jar or crock (nothing metal) and allow to stand at room temperature 24 hours. Stir in 1 c flour. Leave uncovered in a warm place (80 degrees is ideal) 2 - 5 days, depending on how long it takes to bubble and sour. ( to speed process, cover jar with cheese cloth and place outside for several hours to expose dough to the wild yeast cells floating in the wind.) If it starts to dry out, stir in enough tepid water to bring it back to normal consistency. Once it has a good, sour aroma and is full of bubbles, it is ready to use. Try to maintain about 12 1/2 cups starter. Each time you use starter, replenish it with milk and flour in equal amounts. Leave at room temperature a few hours or overnight, until it becomes full of bubbles. Then store in refrigerator again. The starter is best if used at least once a week. If unused for two or three weeks, spoon out and discard about half of it and replenish with flour and milk.

 

 

 

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