INGREDIENTS

INSTRUCTIONS

SOURDOUGH STARTER
Mix the starter, flour, and milk in a large bowl. Cover with a towel and
leave at least 8 hours at room temperature. Reserve 1 cup of the dough to
use as starter for your next batch. Punch the remaining dough down until
fully compressed. Turn out onto a lightly floured bread board and knead 10
to 15 times. Return to the bowl and allow to rise until doubled in bulk,
about 45 minutes to 1 hour. Pinch off into golfball-size pieces and mold
into flat circles. Let rise again until almost doubled, 30 to 40 minutes.
Deep-fry in 375F oil until golden brown. Drain on paper toweling. Sourdough
Starter: Combine all ingredients except the yeast in a saucepan and bring
to a boil. Cook until mixture becomes clear, taking care not to burn it.
Remove from heat and allow to cool to lukewarm. Stir in yeast until
thoroughly dissolved. Cover and let stand at room temperature for at least
24 hours before using. Note: This starter should be used at least once a
week. Reserve any leftover in the refrigerator. It will last longer than a
week, but it should never be used if it turns an orange color. It will
sometimes get a fluid on top, but just mix that in and it will still be
good.
WARM SPRINGS RESTAURANT
KETCHUM, SUN VALLEY
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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