| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Dry yeast |
| 1 |
c |
Warm water |
| 3/4 |
c |
Sugar |
| 3 |
tb |
Instant potato flakes |
INSTRUCTIONS
Mix yeast and water. Add sugar and potatoes. Let stand at room temperature
(in a warm spot) for one day, then refrigerate.
On the sixth day, remove the starter from the refrigerator in the morning
and feed it by mixing well together: 3/4 cup sugar, 3 tablespoons instant
potato flakes and 1 cup warm water. Add the feeder mixture to the starter.
Keep the starter out all day. Remove 1 cup starter and use in making bread
and return the rest to the refrigerator.
(Refrigerate remaining starter three to five days.) Remove from the
refrigerator and feed again. Always remember to remove 1 cup starter for
making additional bread (discard or give additional starter to friends).
Feed starter every three to five days. Always feed with 3/4 cup sugar, 3
tablespoons instant potato flakes and 1 cup warm water.
Posted to recipelu-digest Volume 01 Number 425 by "Karen L. M. Hock"
<khock@eoir.com> on Dec 31, 1997
A Message from our Provider:
“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”