| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Starter, Yeast free | 1 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1 | c | Flour |
| 4 | T | Milk, or buttermilk |
| 2 | T | Sugar |
INSTRUCTIONS
Combine all ingredients in a glass bowl and allow to stand in a warm place for a few days (or maybe a week). The starter will smell wonderfully sour and be about the consistancy of pancake batter when the fermentation gets going. To feed my starter, I always add equal parts of milk and flour along with a "scoop" of sugar (about 1/4 cup per cup of milk and flour). I find that it is the sugar that really determines how quickly the starter recovers after a feeding. >From: JOEL MOZER <MOZER%[email protected]> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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Nutrition (calculated from recipe ingredients)
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Calories: 577
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 2.4mg
Sodium: 74.2mg
Potassium: 229.1mg
Carbohydrates: 123.5g
Fiber: 3.4g
Sugar: 28.4g
Protein: 14.9g