CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads, Sourdough |
1 |
Servings |
INGREDIENTS
1 |
pk |
Yeast |
2 1/2 |
c |
Warm water |
2 |
tb |
Honey |
1/2 |
c |
Flour, all-purpose |
INSTRUCTIONS
Recipe by: FWDS07A Patricia Dwigans Combine the yeast, water honey and
flour in a 2 quart glass mixing bowl. Cover with cheesecloth, place in a
warm area to ferment. In 2-3 days sourdough will be ready for use. Use or
store in a clean plastic container with a fitted cover in refo until
needed. Be sure a hole is punched incontainer lid to allow gases to escape.
Replenish at last once a week with equal portions of warm water and all
purpose flour.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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