MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Keeping The Starter Going
Categories: Breads, Sourdough, Hints, Information
     Yield: 1 Batch

          Flour
          Milk

 Every time you use your starter, replenish it with equal parts of
 homogenized milk and flour, keeping the mixture a little thicker than
 cake batter. If it gets too thin, add a little more flour. Let it
 stand overnight or until it bubbles up; then use it again or
 refrigerate it.

 If you hav let it go for two to three weeks between usings, don't
 throw it away! It might have separated with a watery, strong-smelling
 layer on top. Just pour it off (the "sourdoughs" used to drink that
 liquid!). Add equal amounts of homogenized milk and flour, let it
 stand overnight until bubbly and it will be ready to use again.

 The starter can be frozen up to two months. To thaw, let it come to
 room temperature gradually; then mix in small, equal amounts of milk
 and flour. Let stand overnight at room temperature; then use as
 always.

 Temperature of the kitchen has a lot to do with how quickly a
 sourdough batter will rise. Always place the mixture in the warmest
 spot available. Pilot lights, radiators, ovens and such intense
 sources of heat are potentially harmful as they can get too hot and
 kill the yeast. A sunny window, a high shelf, a particularly warm
 corner would be a more ideal spot for your sourdough mixture. It
 rises best at temperatures around 80 degrees. It will rise more
 slowly at temperatures below 70 degrees.

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