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Sourdough: Sourdough Starter & Bread

Source of Recipe

Butter Busters cookbook


List of Ingredients

STARTER:
2 cups skim milk
2 cups bread flour
1 pkg yeast

BREAD:
2/3 cup skim milk
1 cup sourdough starter
3 cups bread flour
2 tablespoons sugar
2 teaspoons lite salt
1 1/2 teaspoons yeast
2 tablespoons liquid Butter Buds


Recipe

STARTER: Place milk in glass container and allow to stand room temp for 24 hours. Stir in flour and yeast. Leave uncovered in warm place 2-5 days, depending on how long takes to bubble and sour. If starts to dry out, stir in enough tepid water to bring back to original consistency. Once it has good sour aroma and is full of bubbles, is ready to use. Try to maintain about 1 1/2 c. starter.

Each time part of starter is used, replenish with equal parts milk and flour. Leave at room temp several hours or overnight, til begins to fill with bubbles. Then cover and store in fridge. Starter is best if used at least once/week. If starter isn't used for 2-3 weeks, spoon out and discard about half and replenish. Given attention, a starter becomes more flavorful with age. Starter can be frozen if it is not to be used for several weeks. This will slow down yeast action. Starter should be left at room temp for 24 hours after thawing.

BREAD: Combine ingredients thoroughly (using half of flour) and let stand uncovered to ferment overnight in warm place. Next morning, after mix has risen and fallen, stir down any crust that may have formed. Add the rest of flour. When thoroughly mixed, turn out onto board covered with flour. Shape dough into 2 loaves and put into bread pans, brushing lightly with liquid Butter Buds, and let rise covered til almost double in size. Bake in preheated 400ºF oven for 45-50 minutes. Note: recipe works GREAT in bread machine. Simply put all of ingredients in machine adding dry first.