Sour Dough Starter

INGREDIENTS:

1 c. raw milk or buttermilk
1 c. flour

DIRECTIONS:

Mix well and let stand 48 hours or until it starts to ferment. Each time a start is used from the starter, add 1 cup flour and 1 cup condensed milk. If starter isn’t used once a week, freeze starter t keep it from getting to active.

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July 19th, 2006 by karan
Filed under: Sourdough Bread Recipes |
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