Sourdough Starter The Diehl's Recipe

SOURDOUGH STARTER THE DIEHL'S
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Skim or lowfat milk
    3       tb           Yogurt -- plain or lofat
 
     Warm a 1 1/2 quart glass, ceramic, rigid plastic, or
   stainless steel container by filling it with hot water
   and letting it stand for several minutes; wipe dry.
     Heat 1 cup skim or lo-fat milk to 90-100  on a
   thermometer. Remove from heat and stir in 3
   tablespooons plain unflavored, lo-fat yogurt. Pour
   into warm container, cover tightly, and let stand in a
   warm place (80 - 100 ).
     After 18 to 24 hours, starter should be about the
   consistency of yogurt (a curd forms and mixture does
   not flow readily when container is slightly tilted).
   During this time, if some clear liquid rises to top of
   milk, simply stir it back in. However, if liquid has
   turned light pink, it idicates that the milk is
   beginning to break down; discard and try again.
     After a curd has formed, gradually stir 1 cup all
   purpose flour into starter until smooth. Cover tightly
   and let stand in a warm place (80 - 100 ) until
   mixture is full of bubbles and has a good sour smell;
   this takes 2 to 5 days.
     During this time if clear liquid forms, stir it back
   into starter. /But if liquid turns pink, spoon out and
   discard all but 1/4 cup starter; thin blend in a
   mixture of 1 cup each warm milk (90 - 100 ) and flour.
   Cover tightly and let stand in warm place until bubbly
   and sour smelling; then it is ready to use.
     To store, cover and refrigerate. Makes about 1 1/2
   cups starter.
     To maintain an ample supply, repelenish your starter
   every time you use it. Do this by adding a mixture of
   1/2 cup each warm milk (90 - 100 ) and flour. Cover
   and let stand in a warm place for several hours or
   until next day; mixture should be full of bubbles
   again. Store covered in refrigerator.
     For consistent flavor, continue using the same type
   of milk you originally used. Always let your starter
   come to room temperature before using it; this takes 4
   to 6 hours. If you plan to bake in the morning, leave
   it out the night before.
     If you bake regularly- about once a week - the
   starter should keep lively and active. You can check
   your starter occasionally to see if its active by
   spooning out about 1/4 cup of the starter and mixing
   it with 1/2 cup each warm milk (90  - 100 ) and flour.
   Cover and let stand in a warm spot. Check often; it
   should bubble again in 4 to 8 hours. You can combine
   this mixture with the original starter after the test.
     If  you dont bake often, its best to discard about
   half your starter and replenish it with warm milk and
   flour about every 2 months to keep it active.
     The feel of dough containing sourdough starter is
   slightly tacky when lightly touched. ÿÿÿÿÿ
   Reply 82 of Note 1 ÿÿÿÿÿÿ
   
   Board:      FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM
   SOURDOUGH 4 SL
   
   To:     BGMB90B    ELAINE RADIS          Date:
     06/03 From: BGMB90B ELAINE RADIS          Time:
      9:30 PM
  
 
 
                    - - - - - - - - - - - - - - - - - -