| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breadmaker, Breads, Sourdough | 1 | Servings | ||
INGREDIENTS
| 2 | c | Water, lukewarm 105-115~ |
| 3 1/2 | c | All purpose flour |
| 2 1/4 | t | Bread machine yeast -=OR=- |
| 1 | Active dry or rapid yeast |
INSTRUCTIONS
In large 2 quart container, combine flour and yeast. Gradually add water and beat until smooth. Cover loosely; let stand in warm place until bubbly and sour smelling, about 2-4 days. Trasfer to 2 quart or larger plastic container with tight fitting lid. Refrigerate until ready to use. TO KEEP STARTER ALIVE: Once a week, stir in 1 tbls flour and 1 tbls lukewarm water. Beat until smooth. Cover loosely and let stand until bubbly, 12-24 hours. Cover tightly; refrigerate until ready to use. TO REPLENISH STARTER: For each 3/4 cup (1-1/4 cup) used, add 2/3 cup (1 cup) flour and 2/3 cup (1 cup) lukewarm water. Beat until smooth. Cover loosely and let stand until bubbly, 12-24 hours. Use or cover tightly and refrigerate until ready to use. SOURDOUGH TIPS: The sourdough starter should be the consistency of thin pancake batter; if needed, add enough water to get desired consistency before using. To assure accuracy, measure the starter while it is still chilled, then let it come to room temperature before using. It expands when warm. Submitted By GOOD FOOD 3/87 SHARED BY PAT STOCKETT POUR ALL Posted to MM-Recipes Digest V4 #285 by [email protected] (Serge Cyr) on Oct 29, 1997
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