| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bread, Starter, Sourdough |
1 |
Batch |
INGREDIENTS
| 1 |
c |
Unbleached flour, plus more for feeding |
| 1/2 |
c |
Whole-grain rye flour |
| 1 |
c |
Bottled still water, plus more for feeding |
INSTRUCTIONS
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, 1997
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