INGREDIENTS

INSTRUCTIONS

Mix all together, and let sit on your counter for 3 days with a loose
fitting lid or cover with Saran Wrap. On the third day stir it well.
Let sit for two more days. Some recipes call for adding 1 packet of
yeast that has been dissolved in 1/2 cup warm water on the fifth day.
It sort of speeds up the process of it getting sour. If you do add  it,
then let the mix sit out for at least one more week, stirring it  every
day. If you don't add it, you still have to let it sit out a  week,
but, it may not be as sour the first few times you use it.  Store
starter in the fridge. It will separate, into two parts, a  darkish
liquid on the top ~ this is normal. Before you use it, stir  the liquid
back into the bottom part. ALWAYS use a wooden or plastic  spoon. NEVER
use metal. Always use glass, ceramic or plastic  bowls...NEVER metal.
To use:   Pour out the amount needed. For 1/2  cup starter used, feed
with 1/2 cup flour and 1 teaspoon sugar. Stir  in well. Don't worry
about flour lumps etc. Let sit out on the  counter with a loose lid
overnight! Stir, return to refrigerator.  (According to Cheryl &
Connie, you have to wait at least 3 or 4 days  between used!) IF you
don't use within a week, feed starter 1  teaspoon sugar, stir in and
return to fridge. It's NOT that  hard...and of all the starters I've
used, this one so far has been  the best. Thanks Cheryl and Connie!
Repost by SALLIE KRATZ NXMB21A  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1083
Calories From Fat: 63
Total Fat: 7.3g
Cholesterol: 19.5mg
Sodium: 2452.5mg
Potassium: 627.2mg
Carbohydrates: 216g
Fiber: 6.8g
Sugar: 25.6g
Protein: 33.9g