| 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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