| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 4 | c | Flour, unbleached |
| 2 | tb | Salt |
| 2 | tb | Sugar |
| 4 | c | Potato water; lukewarm |
INSTRUCTIONS
Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the author's last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort. NOTE: All containers for starters not using yeast, must be carefully scalded before use. If you are careless or do not scald them the starter will fail. Posted By waring@ima.infomail.com (Sam Waring) On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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