2 cups lukewarm water (90-100 F)
1 tsp. active dry yeast, or 1/2 tsp instant yeast, or 1/3 of a .06 oz. cake of fresh yeast
1 tablespoon sugar or honey
1/4 cup nonfat dry milk, (Can substitute dry goat milk, or buttermilk powder)
1/3 cup plain yogurt
2 cups bread flour
1. Pour warm water into bowl, sprinkle yeast and sugar over the top and stir to dissolve. Add the yogurt and flour and stir well.
2. Put in a glass jar (I recommend wide mouth) ceramic pot, or plastic container. Cover loosely with plastic wrap or double thickness of cheesecloth. Let sit at room temperature for at least 48 hours or up to 4 days (Depends on how strong you like it). It will get a clear liquid on top, stir it back in twice a day. It will be bubbly and will start to ferment, if it gets a pinkish color or overpowering smell toss it!
3. On the 4th day, add 1/4 cup water and 1/3 cup flour, let it stand overnight. Then store it in the fridge, loosely covered. Bring to room temperature before using.
4. After removing amount needed feed it with 1 cup of flour and 1/2 cup milk. Let it sit at room temperature for a day to begin fermenting again, then refrigerate. If you want to keep it going feed every two weeks with 1/4 cup water and 1/3 cup flour.
No comments:
Post a Comment