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Vinegar Starter
1 cup water
1 cup Milk
1 tbsp Sugar
1 tsp salt
2 cup Flour
1 tbsp White vinegar
1 pkg yeast
1/2 c warm water

Mix all together, and let sit on your counter for 3 days with a loose fitting lid or cover with plastic wrap.  On the third day stir it well.  Let sit for two more days. Add yeast/water (fifth day) and stir thoroughly. Let the mix sit out for at least one more week, stirring it every day.

Store starter in the fridge. It will separate, into two parts, a darkish liquid on the top ~ this is normal. Before you use it, stir the liquid back into the bottom part.

To use: pour out the amount needed. For each 1/2 cup starter used, feed with 1/2 cup flour and 1 teaspoon sugar.  Stir in well. Let sit out on the counter with a loose lid overnight. Stir, and return to refrigerator. If you don't use within a week, feed starter 1 teaspoon sugar, stir in and return to fridge.