| 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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