| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Veg-cook, Sept. | 1 | Servings | |
INGREDIENTS
| 1 | c | Warm water |
| 1/2 | c | Whole wheat flour |
| 1/8 | ts | Active dry yeast |
INSTRUCTIONS
It is simple to make your own sour-dough starter at home, and you can add prepared sourdough starter to any of your waffle or pancake batters. Mix all ingredients well, cover, and let stand in a warm place for 24-48 hours until bubbly and sour-smelling. This article originally appeared in the March/April, 1994 issue of the _Vegetarian_Journal_, published by the Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
A Message from our Provider:
“Find God. You were born to appreciate perfection”