| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads, Breadmaker, Sourdough |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Water; lukewarm (105-115~) |
| 3 1/2 |
c |
All purpose flour |
| 2 1/4 |
ts |
Bread machine yeast -=OR=- |
| 1 |
pk |
Active dry or rapid yeast |
INSTRUCTIONS
PATTI - VDRJ67A
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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