Extra-Sour Sourdough ‘Starter’ for Deli-Sandwich Breadmaker Bread: Step 2

Mix all ingredients and fill up a large sterilized jar or casserole dish (with lid) only half way full, as it will expand, and put it on a shelf in your pantry. Allow the starter to sit at room temperature for 3 days, and you will begin making the sourdough bread on the 3rd night (to allow overnight rising).

If you intend to make an additional loaf within the same week, refill your starter afterward as shown: 1 cup 'Bread' flour (NOT all-purpose flour), ½ cup water,½ cup milk (soured, fresh, canned, or diluted-powdered milk), 2 Tablespoons white vinegar, and a pinch of dry yeast.Mix thoroughly, cover with lid (only half full) and allow to sit at room temperature for 3 days. You will be able to bake 2 loafs per week, as long as you keep your starter refilled. If you do not plan to make another loaf of Sourdough bread within the week, refrigerate your “starter” until you plan to make another loaf. The day you intend to bake another loaf, remove starter from the refrigerator and allow it to rewarm back to room temperature, prior to mixing up your nighttime loaf (for overnight rising).