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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