Sour Dough Starter

I love old San Francisco sour dough bread! My mom gave me one the those starter crocks years ago and I still use the crock. I have my own version for sour dough bread and its really simple, it takes a while for the dough to "sour".

Here are the ingredients:

• 1/4th cup Milk
• 1/2 cup Water
• 2 Tablespoons of Olive Oil
• 1 PKG Yeast
• 1/4 Cup of Warm water
• 2 Tablespoons Sugar
• 1 and 1/2 tablespoon of Salt
• 2 and 1/3 cup of Flour

Combine milk,water,oil, bring it to to a boil. Cool to lukewarm dissolve yeast in water -add with sugar and salt to cooled milk mixture,Measure flour, stir liquid into flour . cover and let stand in a warm place for 12 hours to sour it will bubble (that's normal). it must be around 70 -80 degrees to bubble up and if it gets hotter that 100 degrees it will kills the yeast. Keep in covered jar in refrigerator . Starter will work for about 12 loaves of bread. Now when you store it in the fridge it will build up liquid, just pour that off. When you make the actual bread you will add 3 cups of flour to the 2 cups of starter. ENJOY!