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

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