Sourdough Milk Starter

  • on August 11, 2008
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Ingrients & Directions


1 c Milk
1 c Flour
1/4 c Sugar
1 ts Yeast

From: meow@nmt.edu (Teresa Jenks)

Date: 29 Mar 1994 13:29:22 -0500
I got this recipe out of an article by Charles Bryant O’Dooley in the
March/April 1994 issue of Backwoods Home.

Mix together in a crock and let stand at room temperature uncovered for 2
to 4 days. Stir down 2 or 3 times a day. To use starter, take it out of the
refrigerator at least 8 hours before using and add another cup of flour,
cup of milk, and 1/4 cup sugar. Mix well and let stand in a warm place free
from drafts.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
1 Servings

Article Categories:
Tarts

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