Sourdough milk starter

Yield: 1 Servings

Measure Ingredient
1 cup Milk
1 cup Flour
¼ cup Sugar
1 teaspoon Yeast

From: meow@... (Teresa Jenks)

Date: 29 Mar 1994 13:29:22 -0500 I got this recipe out of an article by Charles Bryant O'Dooley in the March/April 1994 issue of Backwoods Home.

Mix together in a crock and let stand at room temperature uncovered for 2 to 4 days. Stir down 2 or 3 times a day. To use starter, take it out of the refrigerator at least 8 hours before using and add another cup of flour, cup of milk, and ¼ cup sugar. Mix well and let stand in a warm place free from drafts.

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