Sourdough Bread

Starter-Dough

1/4 cup milk

1/2 cup water

2 tsp Oil

1 pkg active dry yeast

1/4 cup warm water

2 tsp sugar

1-1/4 tsp salt

2-1/3 sifted flour

Combine milk, water, and oil; bring to a boil. Cool to lukewarm. Dissolve yeast in 1/4 cup warm water; add with sugar and salt to cooled mixture. Stir liquid into flour just enough to blend thoroughly. Cover loosely; let stand in warm place 12 to 18 hours to sour.

Note:
Remaining starter can be stored covered in refrigerator for several days or freeze 2 tbs portion quickly on greased baking sheet, then package in moisture-vapor proof container to be used as needed. Bring to room temperature before using.

Sour Dough Starter:

2 cups enriched flour

1 pkg. dry yeast

2 cups water

Combine ingredients in large glass mixing bowl. Mix together until well blended. Let stand uncovered in warm place (80-85F) for 24-48 hours; Stir occasionally. Stir well before use. Pour out required amount and replenish remaining starter by mixing in 1 cup each flour and warm water, Let stand uncovered in a warm place a few hours until it bubbles again before covering loosely and refrigerating. May also be stored in freezer. Use and replenish every two weeks.

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Cajun Country -- New Iberia, Louisiana