| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, Sourdough | 2 | Cups | ||
INGREDIENTS
| 1 | c | Sourdough starter |
| 1 1/2 | c | White flour |
| 1 | c | ;Warm water |
INSTRUCTIONS
Remove sourdough starter from refrigerator & stir it well. Take out 1 cup & place it in warm bowl of 4 qt or larger capacity. Return remaining starter to fridge. Add warm water & stir until well mixed. Slowly add flour stirring continually to blend flour in well. Stir 4-5 mins or until mixture is smooth & lump free. Cover bowl w/plastic wrap & place in warm, draft free area 12 hrs for proofing. During proofing period there is a chance that a crust will form on top of batter. If this happens just stir it back down in batter, the same w/any liquid which might form. At end of proofing period stir batter thoroughly. Take out 1 cup & put it into starter container. Stir starter thoroughly & return it to fridge. Yield: 1 1/2 c Primary Batter B for baking, 1 c batter for starter From Adventures in San Francisco, Charles D. Wilford, Gold Rush Soudough Co, SF, CA, 1971. ISBN 0-912936-00-2 Typed by Deidre Ganopole From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”