INGREDIENTS

INSTRUCTIONS

This must be made about 12 hours before you are going to begin the
bread-making or roll process. Just do it at night before you go to bed. It
takes only a minute. Remove the starter from the refrigerator and allow it
to come to room temperature. Measure out 1 1/2 cups  of starter and put it
into a 2 quart mixing bowl. Add 1 1/2 cups flour and 1 cup tepid water. Mix
this well, cover, and allow to sit overnight, unrefrigerated. This is
called " proofing ", and when the batter is ready, the natural yeast will
have spread thruoghout the dough and it will be bubbly and offer a strong
sourdough odor . When ready to bake, measure out the amount of batter
called for in the recipe and return the remaining batter to to your starter
bowl in the refrigerator. Remember that you must replenish your starter by
adding back what you take out. Return the same amount of water and flour
that you have removed. Just whip it up and stir it into the starter bowl.
Recipe By     : Frugal Gourmet
Posted to Digest eat-lf.v096.n225
Date: Thu, 21 Nov 1996 14:05:50 -0800 (PST)
From: Sally Eisenberg <sparky@netgate.net>

A Message from our Provider:

“Forgive your enemies – it messes with their heads!”