This strong-but-steady starter is a stable, consistent performer. Used in all the White Lightning bread, bun, and pizza formulations on this site, it's easy to make and, if properly maintained, will last indefinitely.
Included are instructions for putting starter to sleep and waking up sleeping starter.
Yield: about 2 cups "Sleeping" sourdough starter.
Time to make: 45 minutes active, spread over 4 days.
Equipment needed: Measuring Tablespoon. Stirring spoon. Plastic, stainless steel, or glass container with lid.
Ingredients
1) Place 1 Tablespoon millet flour, 1 Tablespoon sorghum flour and 2 Tablespoons tap water into a plastic, glass, or stainless steel container that has a lid. Stir until well blended, cover loosely, and set in a room-temperature location (65 - 80 F).
2) After 24 hours, add 1 1/2 Tablespoons millet flour, 1 1/2 Tablespoons sorghum flour and 2 Tablespoons tap water to the mixture. Stir well, re-cover, and return to room temperature location.
3) After another 24 hours, add 2 1/2 Tablespoons millet flour, 2 1/2 Tablespoons sorghum flour and 5 Tablespoons tap water to the mixture. Stir well, re-cover, and return to room temperature location.
4) At the end of the next 24 hours, the mixture should be bubbly, have a beer-ish aroma, and a pungent, sour taste. If so, it is ready to be "Put to sleep". If it smells foul or is moldy, discard and start again. To put it to sleep, add 5 Tablespoons millet flour and 5 Tablespoons sorghum flour to the wet starter and stir until the mixture resembles damp sand. Place into a zip-lock bag, squeeze out all the air, date and label the bag, and refrigerate.
5) To "Wake up" for use: remove sleeping starter from refrigerator. Place 2 Tablespoons into a bowl or container that can be covered loosely. Add 1 Tablespoon millet flour and 1 Tablespoon sorghum flour and 1 1/2 Tablespoon tap water and stir until thoroughly blended. Cover loosely and place in a room temperature location until mixture swells, becomes aromatic, and bubbly - about 4 hours. It is now ready to be added to bread dough. See additional sourdough recipes. NOTE: Any starter that becomes foul-smelling or moldy should be discarded.