| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Starter, Yeast free |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1 |
c |
Flour |
| 4 |
tb |
Milk; (or buttermilk) |
| 2 |
tb |
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%ATMO@Arizona.edu>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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