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Title: How Do You Make A Starter?
Categories: Breads, Sourdough
Yield: 1 Bowl

Milk
Flour

There are two ways. One method is to "catch" wild yeast and get it to
grow. Yeast cells are everywhere--on food, in the air, on your skin.
Not all yeast strains are equally fast-growing, though, and not all
will produce the same flavor in bread. In pioneer days people would
walk miles to get a starter from somebody who had a particularly good
strain. The same is true today, if you know of someone who has a
really good sourdough starter, try to get some for yourself.
Otherwise, to catch your own wild yeast, set a bowl of milk out,
uncovered, for a few hours; then mix in enough flour to make the
consistency a little thicker than batter. Wait for it to bubble up
and produce a good sour aroma; this takes from 12 to 24 hours and
then from 2 to 5 days "souring" at room temperature. Sometimes this
method is successful and sometimes not.

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