1 c Water; tepid
1/4 c Buttermilk; room temp.
1 1/2 c Flour
1 tb Sugar
Recipe by: Randy Pollak Mix all ingredients in a glass bowl, cover
tightly with plastic wrap and set in warm part of kitchen for 3-5
days. Starter can be stored in refrigerator and must be used in 1
week or “refreshened”. Use a “crock” from a “cold-packed cheese” to
store, cover tightly. Recipe makes about 2 cups of starter. PROOFING:
Bring starter to room temperature. In a glass bowl, combine all of
the starter with, 1 1/2 cups of flour and 1 cup of water. Cover bowl
with plastic wrap and set in warm place for 12 hours. TO USE: Measure
2 cups of “proofed” starter and set aside. Return remaining starter
to it’s “crock” and refrigerate until needed again. NOTE: This
starter keeps getting better and better with age. So be sure to use
it at least once a week or refreshen it.