Sourdough Starter (ee)

INGREDIENTS

INSTRUCTIONS

1997    
Recipe by: ESSENCE OF EMERIL SHOW #EE2134 In a large glass bowl stir
flours and water together with a spoon. Cover with a kitchen towel .
Set aside to ferment at room temperature for 2 to 3 days. It will
begin to smell sour but not in an unpleasant way. Stir in 2/3 cup
flour and 1/2 cup water, cover and continue to ferment at room
temperature. Refresh starter in this way every day for 3 days. It  will
become sharper and more pungent as it sits. When it is sharp  enough
for you, begin using it to bake with. After using the amount  of
starter you need, the remaining starter should be refrigerated.  Let it
come to room temperature each time before use  Posted to MC-Recipe
Digest V1 #613 by thelma@pipeline.com on May 16,

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Nutrition (calculated from recipe ingredients)
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Calories: 459
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 4.3mg
Potassium: 256.6mg
Carbohydrates: 96.1g
Fiber: 3.4g
Sugar: <1g
Protein: 13.1g