Post by FatFutures on Apr 3, 2007 7:44:50 GMT -5
Contributed by: treatmaker
Start with a 1 1/2 quart galss, pottery, rigid plastic, or stainless steel container. Rinse with hot water for several minutes, wipe dry.
Heat l cup skim or low-fat milk to 90 to 100 degrees. (skim milk gives the most tang). REmove from heat and stir in 3 tablespoons unflavored, low-fat yogurt. Pour milk into the warm container, cover tightly and let stand in a warm place. Temperatures of 80 to 100 degrees are ideal ,above 110 bacteria may be killed - it could smell sour, but won't get bubbly; below 70 degress it doesn' grow well).
Look for a warm place to put the starter. Good spots are on top of water heaters, built in regrigerators, or other partially enclosed areas where heat follects. If you have a gas range, place the starter on a burner near (but not over) the pilot light. I think on top of the thermowell would be great for this.
After about 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 indicates that milk is beginning to break down; discard and start again.
After a curd has formed, gradually stir 1 cup all purpose flour (unsifted) into the starter until smoothly blended. Cover tightly and let stand in a warm place (80 -100 degrees) 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 turnes pink, spoon out and discard all but 1/4 cup starter, then blend in a mixture of l cup each warm milk (90 - 100 degrees) and flour. Cover tightly and let stand again in a warm place until bubbly and sour-smelling - then it's ready to use. Or cover it and store in refrigerator. This makes about 1 1/2 cups starter.
Should a light growth of mold form on your starter at any time, simply scrape it off and discard. Thie mold is harmless and is similar to the type that often forms on cheese.
While your starter is "young" (up to six monthsold), you are more likely to have success with it if you use it in recipes that also include yeast. To maintain an ample supply, each time you use part of your starter replenish it with equal amounts of warm milk(90- 100 degress) and flour. (For example, if you use 1/2 cup starter, blend in a mixture of 1/2 cup warm milk and 1/2 cup flour.) Cover and let stand in a warm place several hours or overnight until it is full of bubbles;then store, covered, in the refrigerator until you use it again. For consistent flavor, continue using the same type of milk you originally used. Alwasy let your starter warm to room temperature before using it; this takes about 4 to 6 hours. If you like to bake in the morning, leave it out the night before.
If you bake regulary -about once a week - the starter should keep lively and active; if you don't, it's best to discard about 1/2 of your starter and replenish it with warm milk and flour every two months.
Start with a 1 1/2 quart galss, pottery, rigid plastic, or stainless steel container. Rinse with hot water for several minutes, wipe dry.
Heat l cup skim or low-fat milk to 90 to 100 degrees. (skim milk gives the most tang). REmove from heat and stir in 3 tablespoons unflavored, low-fat yogurt. Pour milk into the warm container, cover tightly and let stand in a warm place. Temperatures of 80 to 100 degrees are ideal ,above 110 bacteria may be killed - it could smell sour, but won't get bubbly; below 70 degress it doesn' grow well).
Look for a warm place to put the starter. Good spots are on top of water heaters, built in regrigerators, or other partially enclosed areas where heat follects. If you have a gas range, place the starter on a burner near (but not over) the pilot light. I think on top of the thermowell would be great for this.
After about 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 indicates that milk is beginning to break down; discard and start again.
After a curd has formed, gradually stir 1 cup all purpose flour (unsifted) into the starter until smoothly blended. Cover tightly and let stand in a warm place (80 -100 degrees) 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 turnes pink, spoon out and discard all but 1/4 cup starter, then blend in a mixture of l cup each warm milk (90 - 100 degrees) and flour. Cover tightly and let stand again in a warm place until bubbly and sour-smelling - then it's ready to use. Or cover it and store in refrigerator. This makes about 1 1/2 cups starter.
Should a light growth of mold form on your starter at any time, simply scrape it off and discard. Thie mold is harmless and is similar to the type that often forms on cheese.
While your starter is "young" (up to six monthsold), you are more likely to have success with it if you use it in recipes that also include yeast. To maintain an ample supply, each time you use part of your starter replenish it with equal amounts of warm milk(90- 100 degress) and flour. (For example, if you use 1/2 cup starter, blend in a mixture of 1/2 cup warm milk and 1/2 cup flour.) Cover and let stand in a warm place several hours or overnight until it is full of bubbles;then store, covered, in the refrigerator until you use it again. For consistent flavor, continue using the same type of milk you originally used. Alwasy let your starter warm to room temperature before using it; this takes about 4 to 6 hours. If you like to bake in the morning, leave it out the night before.
If you bake regulary -about once a week - the starter should keep lively and active; if you don't, it's best to discard about 1/2 of your starter and replenish it with warm milk and flour every two months.