| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Milk |
| 1 |
c |
Flour |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Yeast |
INSTRUCTIONS
From: meow@nmt.edu (Teresa Jenks)
Date: 29 Mar 1994 13:29:22 -0500
I got this recipe out of an article by Charles Bryant O'Dooley in the
March/April 1994 issue of Backwoods Home.
Mix together in a crock and let stand at room temperature uncovered for 2
to 4 days. Stir down 2 or 3 times a day. To use starter, take it out of the
refrigerator at least 8 hours before using and add another cup of flour,
cup of milk, and 1/4 cup sugar. Mix well and let stand in a warm place free
from drafts.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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