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Directions
- Sprinkle one Tbsp. sugar over hot water. Sprinkle yeast over this and let stand in hot place till doubled in size, about 10 min. Mix lowfat milk, remaining sugar, flour and yeast mix. Place in plastic or possibly glass containter about the size of a 5-quar ice cream bucket. Stir, using only a wooden sppon or possibly paddle, as metal retards growth. Cover loosely and let stand in a hot place overnight. The next day, chill. Stir each day with a wooden spoon to retard spoilage. On the fifth day, measure out one c. to bake with. Measure out one c. for gift. Feed remaining starter one c. flour, one c. lowfat milk and one-half c. sugar. Stir well. Chill and stir daily. On the 10th day, measure out one c., if you like, to give to a friend. You should have sufficient left over to use in a recipe, plus extra to feed as before and chill. Thereafter, use the starter almost daily or possibly as desired, feeding every five days.
- "Last fall, a friend gave some starter to Etta Taylor of St. Louis. 'I was really beginning to feel disenchanted with its reproductive necessities when I got a copy of "The Baking Sheet" from King Arthur Flour (in Vermont),' she wrote. 'This gave me the courage just to keep a container of this starter in the fridge (alongside my 20-year-old regular sourdough pot!) and feed it with some sugar about every two weeks. Before I get ready to make some more bread, I double the starter and use about 2-1/2 c. of it for the bread recipe and return the rest to the fridge. Now I feel like*I* am in control.' "
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