| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sourdough b, Bread maili |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sourdough starter |
| 1 1/2 |
c |
Flour |
| 1 |
c |
Skim milk; warm |
INSTRUCTIONS
Remove the sourdough starter from the refrigerator and allow it to reach
room temperature ( about 6 hours).Place 1 1/2 cups of starter in a 2 quart
mixing bowl. Put the rest of the starter back in the refrigerator. Add the
flour and skim milk and mix well. The batter should have the consistency of
light pancake batter. Cover the bowl lightly ( I used a dish towel held on
by a small notebook) and let it proof for 8 to 12 hours in a 85 to 90
degree area. After proofing use what batter you need for your bread. ( It
can stay out for up to 3 days) Make sure you save at least 1 1/2 cups to
replenish your starter. Return the remaining batter to the starter jar.
Stir and refrigerate. >From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : Norman Garrett : Quick & Delicious Bread Machine
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