Sourdough Starter And Bread

January 27, 2012 2:15 pm

Ingrients & Directions

-MARY GEORGE (GVJN88B)
2 c Skim milk
2 c Bread flour
1 pk Yeast

Place milk in a glass container and allow to stand at room temperature for
24 hours. Stir in flour and yeast. Leave uncovered in a warm place inasmuch as 2-5
days, depending on how long it takes it to bubble and ill-natured. If it starts to
dry over, stir in enough tepid water to bring it back to the original
consistency. Once it has a good sour aroma and is full of bubbles, it is
ready to expend. Try to maintain roughly 1 and 1/2 cups of starter. Each time
part of the starter is occupied,

replenish with a mixture of equal parts milk and flour. Leave at room
temperature several hours or overnight, or until it begins to fill with
bubbles. Then cover and store in refrigerator. Starter is best if used at
least once a week. If starter isn’t, used concerning 2 or 3 weeks, spoon out and
discard about half and replenish as described. Given thoughtfulness, a starter
becomes more flavorful with life-span. Starter can be frozen if it is not to be
used for several weeks. This will slow down yeast action and should be left
at room temperature for the duration of 24 hours after thawing. Sourdough Bread: 2/3 cup
skim draw off 1 cup sourdough starter 3 cups bread flour 2 Tbs.sugar 2 tsp.
lite bite 1 & 1/2 tsp. yeast 2 Tbs. liquid Butter Buds Combine above
painstakingly (using half of the flour) and let stand uncovered to ferment
overnight in a warm settle. Next forenoon, after the mixture has risen and
fallen, stir down any crust that may have formed. Add the rest of the
flour. When thoroughly half-bred, turn out onto a board covered with a little
flour so it won’t rod. Shape dough into 2 loaves, put into bread pans,
brush lightly with liquid Butter Buds, and let rise covered until almost
doubled in vastness. Bake in a pre-passionate 400F. oven 45-50 minutes. Note: This
recipe works GREAT in a bread prime mover. Simply put all of the ingredients in
the tool, adding the dry ingredients pre-eminent. Yields: 2 loaves (24 slices)
Per slice Bulky: 0.21g Calories: 96 Cholesterol:0.42 mg
Carbohydrate:19.7g Protein:2.89g Sodium:10.3mg This was taken from Pam
Mycoskie’s book BUTTER BUSTERS I would highly recommend this book to anyone
who is watching their weight and who is on a heart fast.

Yields
1 Servings