Sour Dough Starter

[Cowgirl]

@Annarchy I normally feed mine flour and water each day. The only time mine ever had milk was when I first made it by accident, when starting to make a deep dish pizza (I use milk in that recipe).  If it grew and fell, then it used up what you fed it. Just stir it up and feed as usual tomorrow. It will be fine!

Edited July 6, 2018 by Cowgirl

[Annarchy]

I started it without milk.  Should I add some?  

[Mt_Rider]

.....add sugar?   Did ya starve your 'new pet' Annarchy?  Don't pay my suggestion too much attention cuz I really am only guessing.  But milk does have 'sugars' and water doesn't. 

 

MtRider 

[Annarchy]

I started with, 1 c flour, a pkg( 2 1/4 tsp of yeast), a pinch of salt and 1 cup of water, (110*-1120*F), and a full Tbsp of honey. It tripled in siz, then fell to below the mark. DH marked the gallon jar.  

 

Sour dough= sour milk?

 

 

Now, it looks like this:  

 

 

[Annarchy]

I’ll feed it tomorrow, maybe add milk for the “sour”?

[Cowgirl]

It will become sour as your local native yeasts colonize it. It takes several days. Flour and water should do the trick. You don’t need milk. Mine had milk only because I was not actually setting out to make sourdough. My milk did not ruin it. But creating traditional starter does not require milk.  

 

Edited July 7, 2018 by Cowgirl

[Annarchy]

DH helped me add the ingredients, and was excited when it tripled in size, but started asking questions when it fell.