INGREDIENTS

INSTRUCTIONS

DRYING SOURDOUGH STARTER:  Use a cookie sheet with a lip.  Place a
sheet  of plastic wrap over the cookie sheet so in effect you have a
"plastic  pan".  Pour 1/2 cup of starter evenly over plastic.  It
should be a  thin  layer.  Place on top of refrigerator for 1-1/2 days.
Peel pieces of  dried starter off of plastic and turn over to continue
drying other  side  1/2 day.  Be sure starter is thoroughly dry or it
will mold or spoil.  When starter is dry put pieces in a blender or
food processor and  process until it looks like coarse flour.  Store in
an airtight  container until needed.  RECONSTITUTING STARTER: Add one
cup of water, 1/2 cup flour and 1 tsp.  sugar  to dry starter in a
plastic or glass container and follow  directions for any starter use.
It takes about 24 hours for starter  to  activate. Posted to MM-Recipes
Digest  by Peg Doolin  <peggyvt@ibm.net> on Mar 23, 1998

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”