sourdough starter

by Diana

1/2 c skim milk powder
1 c hot water
1 c flour (white or whole wheat)

Stir milk powder with 1 c of hot water. Cover with a cloth or paper and leave on the kitchen counter for 2-3 days or until the mixture smells sour. Once the mixture has soured, add the flour. Stir well and cover it once more. Let stand 2-3 days or until the mixture has begun to bubble and has taken on a spongy look. By this time you will have approximately 1 c of sourdough yeast or starter. If there is no bubbling or souring after 5 days, you must start again. Now add to this mixture another c of milk made from skim milk powder and hot water as before and another cup of flour. Stir thoroughly, then leave covered on the kitchen counter for 4-6 hours or until it looks spongy. Stir, cover and refrigerate. Each time you take out 1 c of the starter, replace it by stirring in another batch of the milk powder - water- flour mixture and letting it stand on the counter until bubbly (4-7 hours) before returning it to the refrigerator.