A coworker gave me this recipe a few years back but it wasn’t until last year that I tried it. Most people are familiar with sourdough starter. A few also know the other types of starter: Poolish, Biga, Sponge, etc. but this one is under the radar. It’s a little unique, in my opinion, as it starts with sugar and then the feeding includes milk. This makes for a more rich dough.

While I’ve made bread with this I prefer it in other things, such as rolls (see my next recipe for pumpkin cinnamon rolls).

Starter

• 2 Cups flour
• 3 Tbsp sugar
• 2 1/4 tsp active dry yeast (1 envelope)
• 1 tsp kosher salt
• 2 cups warm water (105° to 115°)

In a large bowl combine the flour, sugar, yeast and salt. Gradually stir in the water and mix until smooth. Cover with a towel and set in a warm (80° to 85°) draft free location. I like to put it in my oven with the oven light on. That keeps it a consistent temp and it’s draft free.

Stir the mixture 2 or 3 times a day for 3 days. The starter should be bubbly and produce a yeasty aroma. Transfer it to a jar or better a starter set and refrigerate. You should use it within 14 days or freeze it, it freezes really well. You’ll want to let it thaw before use, it should become bubbly again.

Feeding

After each use you’ll want to “feed” it. In this it’s similar to sourdough but in my opinion much easier. To feed:

• 1 cup flour
• 1 cup milk (warm not cold)
• 1/2 cup sugar

Mix well and again put in a warm draft free location. Stir 2 to 3 times a day, it’ll be good to use after 24 hours.