| 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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