Source: Adapted from More Bread Machine Magic
Rating: 7/10
I find it difficult to create and maintain a good sourdough starter. This recipe is the best I've found so far but I think to get a better starter one needs to live near a sea-coast where natural air-borne yeasts are available.
Create at least 1 cup of milky yogurt by following the directions on the package of yogurt starter. Let stand in a warm place. I used Yogourmet brand and it took about 12 hours to get a lumpy mixture.
After an active yogurt mixture has been created, add an equal part of flour (if 1 cup of milk was used and 1 cup of flour). Cover with lid and set in a warm place again until mixture ferments and bubbles and a clear liquid forms on top, about 2 to 5 days. Stir daily.
It is important to keep the starter warm during the entire process. I've done this by using my oven which has a vent to one of the stove elements. Put the starter container on the element with the oven vent. Cover the container and element with a large over-turned pot (this keeps the heat in). Turn on the oven to the lowest temperature. The heat from the oven escapes through the vent to warm the starter.
Each time you use some of the starter you must replace it with equal amounts of milk and flour. For instance, if you use 1 cup of starter, return 1 cup of milk and 1 cup of bread flour to the container. Remember to heat the milk before adding it. I prefer a thick starter and quick often use 2/3 cup milk and 1 cup of flour to maintain it.
Refrigerate starter when not in use. Ensure the starter is warmed and begins to bubble before using.
Ingredients
Directions
Create at least 1 cup of milky yogurt by following the directions on the package of yogurt starter. Let stand in a warm place. I used Yogourmet brand and it took about 12 hours to get a lumpy mixture.
After an active yogurt mixture has been created, add an equal part of flour (if 1 cup of milk was used and 1 cup of flour). Cover with lid and set in a warm place again until mixture ferments and bubbles and a clear liquid forms on top, about 2 to 5 days. Stir daily.
It is important to keep the starter warm during the entire process. I've done this by using my oven which has a vent to one of the stove elements. Put the starter container on the element with the oven vent. Cover the container and element with a large over-turned pot (this keeps the heat in). Turn on the oven to the lowest temperature. The heat from the oven escapes through the vent to warm the starter.
Each time you use some of the starter you must replace it with equal amounts of milk and flour. For instance, if you use 1 cup of starter, return 1 cup of milk and 1 cup of bread flour to the container. Remember to heat the milk before adding it. I prefer a thick starter and quick often use 2/3 cup milk and 1 cup of flour to maintain it.
Refrigerate starter when not in use. Ensure the starter is warmed and begins to bubble before using.