I need ingredients for sour dough starter?

Question

starter is essential to make the loaf rise I lost my recipe. help?

Answer 1

SOURDOUGH STARTER

1 teaspoon active dry yeast

1/4 cup warm water (105 to 115 degrees)

3/4 cup milk

1 cup all-purpose flour (do not use self-rising flour)

Dissolve yeast in warm water in 3-quart glass bowl. Stir in milk. Stir in flour gradually. Beat until smooth. Cover with towel or cheesecloth; let stand in warm, draft-free place until starter begins to ferment, aout 24 hours (bubbles will appear on surface of starter). If starteer has not begun fermentation after 24 hours, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft-free place. Let stand until foamy, 2 to 3 days.

When starter has become foamy, stir well; pour into 1-quart crock or glass jar with tightly fitting cover. Store in refridgerator. Starter is readty to use when a clear liquid has risen to top. Stir before using. Use 1 cup starter in recipe; reserve remaining starter. Add 3/4 cup milk and 3/4 cup flour to reserved starter. Store covered at room temperature until bubbles appear, about 12 hours; refrigerate.

Use starter regularly, every week to 10 days. If the volume of the breads you bake begins to decrease, dissolve1 teaspoon active dry yeast in 1/4 cup warm water. Stir in 1/2 cup milk, 3/4 cup flour and the remaining starter.

Answer 2

Do you need an ingredients list or the entire recipe?

All you need are some basic ingredients (flour, water, salt, and sugar), some basic tools (a mixing bowl, an oven, and a baking sheet).

Go to www.io.com/~sjohn/sour.htm for a simple recipe.