Sourdough Starter

Directions

1. 1
   DAY 1 Dissolve sugar in 1/2 cup of the warm water in large glass bowl.
2. 2
   DO NOT USE METAL BOWL.
3. 3
   Sprinkle yeast into water; let stand 10 minutes.
4. 4
   Stir in remaining 1-1/2 cups water and 2 cups flour.
5. 5
   Beat until smooth.
6. 6
   Cover bowl tightly with plastic wrap and leave overnight at room temperature.
7. 7
   DAY 2 Add Day 2 ingredients 1 cup white bread flour, 1 cup milk and 1/2c. sugar to Sourdough mixture in bowl.
8. 8
   Beat until smooth.
9. 9
   Cover loosely with plastic wrap.
10. 10
    Refrigerate.
11. 11
    DAY 3 Stir until smooth.
12. 12
    Refrigerate.
13. 13
    DAY 4 Repeat Day 3.
14. 14
    DAY 5 Repeat Day 2.
15. 15
    DAY 6-10 Stir well once a day.
16. 16
    Your sourdough starter should have grown to at least 4 cups, and should be the consistency of thin pancake batter.
17. 17
    If it is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.
18. 18
    Give 1 cup away to a friend.
19. 19
    Use the rest for your own baking.
20. 20
    When your Sourdough is down to 1 cup OR once every 10 days, feed it as on Day 2 and let it grow again.
21. 21
    You can freeze Sourdough mixture for up to 3 months.
22. 22
    Before using, thaw slowly in refrigerator for 24 hours.
23. 23
    Feed it as on day 2 and leave at room temperature overnight before using.