| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Veg-cook, Sept. |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Warm water |
| 1/2 |
c |
Whole wheat flour |
| 1/8 |
ts |
Active dry yeast |
INSTRUCTIONS
It is simple to make your own sour-dough starter at home, and you can add
prepared sourdough starter to any of your waffle or pancake batters.
Mix all ingredients well, cover, and let stand in a warm place for 24-48
hours until bubbly and sour-smelling.
This article originally appeared in the March/April, 1994 issue of the
_Vegetarian_Journal_, published by the Vegetarian Resource Group, PO Box
1463, Baltimore, MD 21203.
From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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