Sunset Sourdough Starter Recipe

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• 1 c all-purpose flour .
• 1 c low-fat milk or skim milk .
• 3 tbsps plain yogurt (unflavored)

• Step #1 Fill a 3 to 6-c container with hot water & let it stand.
• Step #2 In a pan, heat the milk to 90-100 deg.
• Step #3 F.
• Step #4 on thermometer.
• Step #5 Remove from heat & stir in the yogurt.
• Step #6 Drain water from container, wipe dry, & pour in milk-yogurt mixture.
• Step #7 Cover up tightly; if using a screw-top jar with a metal lid, place a double layer of plastic wrap over mouth of jar before screwing on lid.
• Step #8 Let stand in a warm place (80-90 deg F.
• Step #9 ).
• Step #10 After 18-24 hrs, starter should be about the consistency of yogurt - a curd forms & mixture doesn't flow readily when container is slightly tilted.
• Step #11 (It may also form smaller curds suspended in clear liquid).
• Step #12 If some clear liquid has risen to top of milk, simply stir it back in.
• Step #13 However, if liquid has turned light pink, milk is beginning to break down - discard & start again.
• Step #14 After curd has formed, slowly stir in the flour until smooth.
• Step #15 Cover up tightly & let this stand in a warm place (80-90 deg F.
• Step #16 ) until mixture is full of bubbles & has a good sour smell (2-5 days).
• Step #17 If clear liquid forms during this time, stir it back into starter.
• Step #18 But if liquid is pink, spoon out & discard all but 1/4 c of starter, then mix in a mixture of 1 c each warm skim milk or low-fat milk (90-100 deg F.
• Step #19 ) & flour.
• Step #20 Cover up tightly & let this stand again in a warm place until bubbly & sour smelling.
• Step #21 To store, cover & put in the fridge.
• Step #22 Always bring your starter to about room temp before using it (this takes 4 to 6 hrs).
• Step #23 To maintain an ample supply, replenish your starter every time you use it with equal amounts of warm milk & flour.
• Step #24 Use the same type of milk & flour to maintain consistency.
• Step #25 Cover up tightly & let this stand in a warm place for several hrs or until bubbly; then cover & put in the fridge.
• Step #26 If you bake regularly, your starter will stay lively.
• Step #27 If you don't bake often, it's best to discard about half your starter & replenish it with warm milk & flour about every 2 months.
• Enjoy the Sunset Sourdough Starter recipe

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