| 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”