| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads | 1 | Servings | ||
INGREDIENTS
| 1 | pk | Dry yeast |
| 2 | c | Flour |
| 1 | ts | Salt |
| 3 | tb | Sugar |
| 2 | c | Water 110-115 degrees |
INSTRUCTIONS
Dissolve yeast in 1/2 c. warm water. Let stand 5 minutes. Combine next 3 ingred. in a med. sized nonmetal bowl. Mix well. Gradually stir in 2 c. warm water. Add yeast mixture and mix well. Cover loosely and let stand for 72 hrs. in a warm place stirring 2-3 times per day. Place fermented mixture in refrgerator, and stir daily; use within 11 days. To use, remove sourdough starter from refrigerator and let stand at room temp. for at least 1 hour. Stir well and measure amount of starter needed for recipe. Replenish remaining starter with Herman Food, and return to the refrigerator; use within 2-14 days, stirring daily. Yield: about 2 c. starter Herman Food: 1/2 c. sugar, 1 c. flour, 1 c. milk From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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