| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sourdough b, Starter, Whole grain |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
c |
Yogurt; room temp |
| 3/4 |
c |
Water |
| 2 1/2 |
tb |
Cider vinegar |
| 1 |
tb |
Yeast |
| 1/2 |
ts |
Caraway seed; crushed |
| 1/2 |
ts |
Ground cardamom |
INSTRUCTIONS
Combine all ingredients in large bowl and beat until well blended. Cover
and let stand @ room temp for 24 hours.
For the next three days add to the above mixture 1 cup rye flour, 2 Tbs.
brown sugar dissolved in 3/4 cup warm water, allowing to stand at room
temp. It is then ready to use. For each cup of starter that you use,
replenish with 3/4 cup warm water and 2 Tbs. brown sugar.
>From: RVLowe@aol.com
Recipe by: leeson@admin.fhda.edu
Posted to MC-Recipe Digest by Nuey2@aol.com on Feb 3, 1998
A Message from our Provider:
“Pro-Choice: Everyone should choose Eternal Life!”