| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bread | 6 | Servings | ||
INGREDIENTS
| 1 | pk | Yeast |
| 2 | c | Warm water |
| 2 | c | Unbleached flour |
INSTRUCTIONS
Place yeast in large mixing bowl, add water, stirring until yeast dissolves. Add flour, stirring until well blended. Cover bowl with plastic wrap and let stand at room temperature about 48 hours. When ready, the starter will be bubbly, with a somewhat yellowish liquid collected on top. Store in refrigerator in a jor with loosely fitting cover or in mixing bowl covered with plastic wrap to use as needed. This starter should be used and replenished or 'fed' at least once every 7-10 days and if so nurtured, will last forever and improve with age. For every cup starter removed, replinish with 1 cup flour and 1 cup water. Stir in the water and flour addition, cover with plastic wrap and let stand in warm place 1 hour. Refrigerate again. If unable to use every week, simply discard 1 cup of starter and replenish as above. MRS E.J. HOSEY (MERRIE JACK) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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