Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Combine all ingredients in a glass bowl and allow to stand in a warm place for a few days (or maybe a week). The starter will smell wonderfully sour and be about the consistancy of pancake batter when the fermentation gets going. To feed my starter, I always add equal parts of milk and flour along with a "scoop" of sugar (about 1/4 cup per cup of milk and flour). I find that it is the sugar that really determines how quickly the starter recovers after a feeding. >From: JOEL MOZER From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
