| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, Sourdough, Book | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Active dry yeast |
| 2 1/2 | c | Warm water |
| 2 1/2 | c | White flour, preferably unbleached |
INSTRUCTIONS
Let yeast dissolve in 1/2 cup warm water in a pottery or glass bowl, then stir in flour and 2 cups warm water; mix well. Pour into plastic, glass, or crockery container, cover, and let stand 3-5 days in a warm place - near but not directly over the stove pilot light is a good choice. When the mixture is ready to use, it may be stabilized by being kept in the refrigerator. When the liquid rises to the top, mix gently with a fork to blend before using. Feed the starter every 5 days by mixing in 1/2 cup flour and 1/3 cup warm water. Each time the starter is used, reserve at least 1 cup, replacing the amount you have taken out with equal amounts of flour and water. The Book of Breads From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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