| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Milk |
| 2 |
c |
All-purpose flour |
| 1 |
c |
Sugar |
| 1 |
pk |
Dry yeast, dissolved in 1/4 cup warm water |
INSTRUCTIONS
1. In a large glass or ceramic bowl, combine 1 cup of the milk, 1 cup of
the flour, the sugar and the dissolved yeast. Using a non- metal spoon,
beat until smooth and creamy. Stir in the remaining 1 cup milk and 1 cup
flour. Cover with a clean kitchen towel and set in a moderately warm spot
(about 70F.) Let stand for 24 hours, at which point the batter should
smell pleasantly sour. 2. Transfer to a tightly covered glass or plastic
container and place in the refrigerator. Stir with a nonmetal spoon once a
day for 5 days. 3. To use the starter, measure out what you need and let it
come to room temperature. Replenish it with equal parts of flour and milk,
plus half a part of sugar. (For example, if you remove 1 cup of starter,
stir in 1/2 cup flour, 1/2 cup milk, and 1/4 cup sugar.) The starter may be
stored in the refrigerator indefinitely, but flavor develops best when
batter is used and replenished often.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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