INGREDIENTS

INSTRUCTIONS

Beat all ingredients together in a 2-quart bowl.  cover the bowl with a
towel and place it somewhere warm. (Use a  towel, not plastic wrap, to
allow airborne yeast to enter - it will  contribute to the unique
character and flavor of your starter).  The mixture will begin to
bubble within a few minutes. Initially, it  will double in bulk, but as
it begins to ferment, it will settle down.  Let the mixture sit in a
warm place, stirring the liquid back into the  batter (as it will
separate) once a day for 2 - 5 days. When the  bubbling diminishes and
it has a sour, yeasty aroma, it is ready to  use.  Stir the mixture and
measure out the amount you need. It will be the  consistency of pancake
batter.  To keep your starter going: Store the finished starter in a
sealed  jar in the refrigerator.  Each time you remove some starter to
bake, replenish it with equal  amounts of flour and water. (If you use
1/2 cup of starter, stir in  1/2 cup each of flour and water.) Then let
the starter sit in a warm  place for 12 hours and let the yeast bubble
and grow again before  returning it to the refrigerator.  A starter can
be kept indefinitely -- just stir and feed it every  week or two.
Stirring, removing, and replenishing your starter serves  to feed the
remaining batter.  Recipe by: "Breadman" Bread Machine Recipe Booklet
Posted to EAT-L Digest  by Don & Donna <dmgdjm@GTE.NET> on Jan 4, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 998
Calories From Fat: 28
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 25.5mg
Potassium: 387.1mg
Carbohydrates: 208.3g
Fiber: 10g
Sugar: 13.2g
Protein: 30.7g