Featured Pinch Tips Video
- 1 1/4 c
- warm sour milk
- 1 Tbsp
- 3 tsp
- yeast, double to 6 tsp. if you are in a hurry
1Stir together in a bowl big enough to add your other ingredients to later in order to make your desired bread product, & let sit in a warm place covered. I use a flour sack towel & sometimes just a bit of plastic wrap so the towel stays clean.
You can use sugar if you don't have honey on hand. Probably could even use molasses or sorghum if you wanted. I might have to try that out....
—Yeast does best in temperatures of 100°F to 115°F which is 1-2 minutes in my 1100 watt microwave depending on how much milk I am warming up for this. If you get the milk too hot, you will kill the yeast.
—Use milk that tastes too “off” to just drink, but no chunks; the more sour it smells, the better the bite the sourdough will have.
—This can be left on the counter overnight if you find you don’t have the time to finish it once you started it because something came up unexpectedly, but no more than that.
—All yeasts are pretty much the same: bread machine yeast; 3 pack strips; bulk 2 lb yeast from warehouse stores. It is all in the amount that you use & pretty interchangeable; sometimes you knead more too. I have yeast in the freezer for the last 10 years because I bought in bulk, that still works.
—If in 15 minutes, this starter has not bubbled or foamed up, then the yeast is probably not alive—courtesy of Fleischman’s in the 90’s when I called them because my yeast never foamed up.
3Enjoy your fresh home baked bread!! Please let me know what you think about this.