| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Breads, Starter, Italian |
1 |
Servings |
INGREDIENTS
| 3/4 |
ts |
Yeast |
| 1/4 |
c |
Water |
| 1 1/2 |
c |
Water |
| 3 1/2 |
c |
Flour |
INSTRUCTIONS
MIX AND LET SIT 10 MINUTES
ADD
Mix into sticky dough 2 minutes by mixer or 4 minutes by hand. Cover
tightly right on dough with lightly oiled plastic wrap.
Let rise minimum 24 hours.
It will store in refrigerator about 2 weeks or in freezer for 6 months.
Starter can be kept going by adding flour and water 2:1 as necessary.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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