INGREDIENTS

INSTRUCTIONS

Date: Fri, 29 Mar 1996 08:42:38 +0000  From: "Dick Tennant"
<dtennant@spectra.net>  Pour the water into a crock or a wide mouth
gallon jar. Pour in the  yeast and let it dissolve. Stir. Add vinegar,
sugar and flour. Mix.  Cover w/cloth and set in a warm place to
sour..(2 to 3 days). When  activity STOPS, the mixture flattens out. An
amber colored liquor  comes to the top..And it SMELLS.. THAT'S IT! Mix
it up. It will look  like whipping cream. Put it in a GLASS JAR with a
screw type lid;  place in refrigerator. IT WILL KEEP FOR MONTHS.
Growing better as it  continues to age at a very slow pace. I have no
idea regarding  conversion for use in BM. IF YOU DO.. Let ME
know..Ho-Kay? It is  super in pancakes; waffles; coffee cake; rolled
bisquits; quick drop  bisquits; cinnamon rolls; cobbler; BREAD; cake;
oatmeal cookies;  etc.. I wish you success and tasty eating.. DON'T BE
AFRAID TO  EXPERIMENT! Good Sour Baking to You for Yours.. Lyman, at
Sunny, Reno  Nevada FROM: LYMAN EDDY (HKDS25A) Reformatted by Elaine
Radis  MM-RECIPES@IDISCOVER.NET  MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #90  From the MealMaster recipe list.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2469
Calories From Fat: 51
Total Fat: 6.1g
Cholesterol: 0mg
Sodium: 13mg
Potassium: 669.8mg
Carbohydrates: 526.9g
Fiber: 16.9g
Sugar: 51.6g
Protein: 64.6g