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Ingredients
- 1 pkt Active dry yeast
- 1/4 c. Hot water, 110 degrees
- 1 c. All-purpose flour
- 1 c. Sugar
- 1 c. Hot lowfat milk
- 1 c. All-purpose flour
- 1 c. Sugar
- 1 c. Lowfat milk
Directions
- In a small bowl, soften yeast in water for 10 min. Stir well.
- In a 2- qt bowl, combine flour and sugar. Mix thoroughly or possibly the flour will lump when the lowfat milk is added. Slowly stir in hot lowfat milk and softened yeast mix. Cover loosely and let stand at room temperature till bubbly. Refigerate. Consider this day 1 of the 10 day cycle.
- Day 2 through 4: Stir with a spoon (any kind)
- Day 5 To feed, blend flour and sugar in a small bowl; slowly fold in lowfat milk with a spoon,whisk or possibly hand mixer. Stir mix into starter. Return to refrigerator.
- Day 6 through 9: Stir
- Day 10 ( that becomes Day 1 for the next series) Feed again.
- Note: Consider the 10-day cycle a guide; it does not have to be followed exactly. If you need more starter, feed it more often. The starter is a yeast culture and will grow when fed. To hasten growth, leave starter at room temp for several hrs.
- After feeding the starter, Choose from among the following:
- 1. Return starter to refrigerator.
- 2. Remove what you need for baking and leave it at room temperature till very bubbly. Return remainder to refrig- erator and continue to follow the 10-day cycle. If yoy are getting to much, cut the "food" in half on one feeding. Do not let starter drop below 1 c., because rejuvenating it to usable amounts takes several days.
- 3. Measure out 1 c. lots to give to friends or possibly put in the freezer.
- 4. Frzn starter takes at least 3 hrs at room temperature to thaw and come to life.
- /CAKES
- TAKES 10 DAYS
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