INGREDIENTS

INSTRUCTIONS

You will find that your sourdough breads will have more "tang" and will
rise higher in the BM if you follow this procedure: * Remove a cup )or
more) of your starter from the fridge and bring to room temp. * Feed with 1
cup flour and 1 cup (or slightly less) water * Let the starter do its
thing. It will become bubbly and foamy. Watch for its 'peak'. This usually
occurs 8 to 10 hours after feeding. It is best to keep the starter warm (75
to 85 degrees). If it cold out, leave it in the oven with the light turned
on! * Make your bread during the peak...while the starter is VERY active. *
Dump the unused starter back into the mother pot. Following this method,
you can even make sourdough in the b/m without yeast. Really! *Variation:
Separate your starter into two batches. Create a "beer" starter with one
batch. You will feed this pot with flat beer and flour instead of water and
flour. A very unique and delicious taste! * To create your own sourdough
recipe: Substitute 7/8 cup start for 1 cup liquid Reduce flour by 1/4 to
1/2    cup
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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