SOURDOUGH STARTER — Dolores Casella’s Favorite by jej

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SOURDOUGH STARTER -- Dolores Casella's Favorite

Submitted by: jej
Last Updated: 3/11/2005

This is the only starter recipe I've ever used. Enjoy. (But have patience. 😉

DOLORES CASELLA'S FAVORITE STARTER

Put 1 or 2 cups of milk in a glass or pottery container, cover with cheesecloth, and let stand at room temperature for 24 hours. Then stir in an equal amount of flour and stir to blend well. Cover with cheesecloth again and set the jar outdoors in a protected place, for for 12 to 24 hours.

Now put the jar in a warm place--the back of the stove will be fine--until it starts to bubble and becomes full of bubbles. This will take from 2 to 5 days, depending on the weather and on the wild yeast cells in the air. Put the starter in a covered container, being careful to leave room enough in the container for the starter to rise if necessary without spilling over, and store it in the refrigerator.

Each time it is used replenish the starter by stirring in equal amounts of milk and flour. My batch of starter is so good that I have on occasion used all but a few tablespoons of it and, upon stirring in 1 cup each of milk and flour, had it bubbling almost immediately. You have to learn by experience to gauge the abount of replenishing that the leftover starter will take. If I have quite a bit of starter left, and am planning to use a large amount very soon, I stir in several cups each of milk and flour. But if the starter has been pretty well used, and only a small amount is left, then 1/2 to 1 cup each of milk and flour is best to start with. Stir in more as the starter reaches the bubbling point.

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