Sourdough Starter

Makes about 11/2 cups starter. Recipe provided by Dave Wetzel.

1 cup milk

1 cup flour

1. Place milk in a glass jar or crock — not metal — and allow to stand at room temperature for 24 hours.

2. Stir in 1 cup flour. Leave uncovered in a warm place, 80 degrees is ideal, for two to five days, depending on how long it takes to bubble and sour. If it starts to dry out, 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’s ready to use.

3. Try to maintain about 11/2 cups starter. Each time you use part of your starter, replenish it with a mixture of equal amounts of milk and flour. Leave at room temperature several hours or overnight until it again becomes full of bubbles, then cover and store in refrigerator. The starter is best if you use it once a week. If you do not use it for two or three weeks, spoon out and discard about half of the starter and replenish it.