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Sourdough Starter Recipe

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This recipe for Sourdough Starter is from Malone Family Eats!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup buttermilk
1 cup flour
Directions:
Directions:
Add both ingredients to bowl (do NOT use a metal bowl) and mix well. Let stand at least 48 hours--or until it starts to ferment and has a pleasing sour odor. Store sourdough starter in a glass or ceramic jar or glass tupperware. Store in refrigerator.

Each time the starter needs to be replenished add flour and evaporated milk in equal amounts (i.e., 1 cup flour and 1 cup evaporated milk). Allow the sourdough crock to stand in warm place for at least 12 hours or until starter has worked. Cover tightly and store in refrigerator until needed.
Personal Notes:
Personal Notes:
Sourdough hotcakes, the main dish of prospectors, miners, and old time Alaskans, differ from other hotcakes in that the batter is levened with a yeast and soda. The starter, replenished every week with flour and water, will last for years and gets better the older it is! Many Alaskans are still using the starter traced back to an original starter brought into the country with the gold rush. To them, the sourdough pot is a prized possession.

One old sourdough cook warns: If the starter turns orange it is not spoiled, but if it turns green, it must be discarded. Modern Alaskans do not use discolored starter but keep the starter clean and fresh in the refrigerator and use it weekly. For best results use glass, ceramic or pottery containers. Never use a metal container or leave a metal spoon in the starter. A good starter has a clean sour milk odor. The liquid will separate from the batter when it stands several days, but this does not matter. If replenished every few days with flour and more water the starter keeps fresh. If the starter is not to be used for several weeks, freeze or dry it out to keep it from spoiling. To carry it camping or backpacking, add enough flour to shape into a ball and place it in a sack of flour.

 

 

 

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