INGREDIENTS

INSTRUCTIONS

Date: Thu, 29 Feb 1996 16:27:50 -0500
From: JKenn86629@aol.com
Here' a receipe for a sourdough starter that I found in a breadmachine
cookbook, however it seems to be the same as one i used several years ago.
In large bowl dissolve yeast in 1/2 cup water,Stir in 2 cups warm water,
flour, and sugar or honey. Beat with electric mixer on med speed until
smooth.
Cover bowl with `100% cotton cheesecloth. Let mixture stand at room temp
for 5-10 days, or until it has a fermented aroma, stirring it 2-3 times a
day. The warmer the room the faster the fermentation.
To store starter. transfer to jar, cover with cheesecloth, and refrigate
until ready to use. Do not use a metal lid or cover tightly.
To use starter, bring desired amt to room temp. For each cup of starter
used, replinish remaining starter by adding 3/4 cup of all purpose flour,
3/4 cup water, and 1 tea sugar or honey. Cover And Let stand at room temp
for at least 1 day or till it is bubbly. Refrigate starter for later use.
If you have not used starter within 10 days, stir in 1tea sugar or honey,
repeat every 10 days unless starter is replinished.
You can make a rye starter by replacing the all-purpose flour with rye
flour. Then follow the same directions. The measurements are the same. hope
this is what you want.
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