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Sour Dough Starter from Scratch
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup Flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup water in place of the 1 cup milk. Water can be used from then out 110 temp,
 
penny1960 said:
Sour Dough Starter from Scratch
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup Flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup water in place of the 1 cup milk. Water can be used from then out 110 temp,
Click to expand...
Yep! That's the one! Reading through it I realize I mixed it all together at first. Doh! Well it's over there bubbling, I've been stirring it every day. I started it on Wednesday, so today is the third day.
 
Sequel said:
Yep! That's the one! Reading through it I realize I mixed it all together at first. Doh! Well it's over there bubbling, I've been stirring it every day. I started it on Wednesday, so today is the third day.
Click to expand...
If it is bubbling, you need to start discarding half each day(make crumpets) and replenishing with a cup of flour and a cup of 80F water

At first you may get some flat loaves since the yeast hast to become mature to pop bread up well.
 
penny1960 said:
I would give it about a week
Click to expand...
You need to add more flour once or twice a day to starter that is bubbling, which indicates that is it actively eating the flour.

I had someone that I sent a start to fail to add flour when it had bubbled and it took them some time to get it going again
 

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