| 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 serge.cyr@sympatico.ca (Serge
Cyr) on Oct 29, 1997
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