This sourdough starter is started with milk. I think it gives it more of a sour taste and I like that. You can use water too if you choose. Just make sure whatever you use it what you feed it with after each use.
- 1 cup whole milk
- 1 cup bread flour
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First, place 1 cup whole milk in a 1 to 2 quart jar or ceramic crock. Cover lightly (I used a coffee filter) and let it set for 24 hours.
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Next, add 1 cup of bread flour to the milk and stir well. Cover lightly again and allow to sit for 24 to 48 hours. It will begin to bubble. That means the yeast is alive!! Store, covered, in the refrigerator.
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Before you use it, bring it to room temperature and “feed” it with ¼ cup milk and ¼ cup water (or all water). Let this sit for 24 hour – then it’s ready for use!
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After it's a couple months old, “feed” it with ½ cup room temperature water and ½ cup bread flour with each use. Allow it to sit for 24 hours before covering and returning to the refrigerator.
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If you don’t use it at least once a week, bring it out to room temperature. Pour off ¼ to ½ cup and “feed” the starter. Allow it to ferment and bubble for 24 hours, then cover and return to the refrigerator.
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The starter is a live culture and will die if not cared for properly. A little bit of grey in the color is completely normal and the sour smell is exactly what you want. Care for it properly and it will last you a lifetime!
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