CHERYL GAVARD
1 c -water
1 c Milk
1 tb Sugar
1 ts -salt
2 c Flour
1 tb White vinegar
Mix all together, and let sit on your counter for 3 days with a loose
fitting lid or cover with Saran Wrap. On the third day stir it well. Let
sit for two more days. Some recipes call for adding 1 packet of yeast that
has been dissolved in 1/2 cup warm water on the fifth day. It sort of
speeds up the process of it getting sour. If you do add it, then let the
mix sit out for at least one more week, stirring it every day. If you don’t
add it, you still have to let it sit out a week, but, it may not be as sour
the first few times you use it. Store starter in the fridge. It will
separate, into two parts, a darkish liquid on the top ~ this is normal.
Before you use it, stir the liquid back into the bottom part. ALWAYS use a
wooden or plastic spoon. NEVER use metal. Always use glass, ceramic or
plastic bowls…NEVER metal. To use: Pour out the amount needed. For 1/2
cup starter used, feed with 1/2 cup flour and 1 teaspoon sugar. Stir in
well. Don’t worry about flour lumps etc. Let sit out on the counter with a
loose lid overnight! Stir, return to refrigerator. (According to Cheryl &
Connie, you have to wait at least 3 or 4 days between used!) IF you don’t
use within a week, feed starter 1 teaspoon sugar, stir in and return to
fridge. It’s NOT that hard…and of all the starters I’ve used, this one so
far has been the best. Thanks Cheryl and Connie! Repost by SALLIE KRATZ
NXMB21A 4/24/93 Food Forum MM Format by Norma Wrenn npxr56b
From
Yields
1 Servings