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Recipe Name: Alaska Sourest Dough Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 2

1 Yeast
2 1/4 Cup(s) Warm Water
2 Tablespoon(s) Sugar
1 Tablespoon(s) Vinegar
1 Teaspoon(s) Salt
2 Cup(s) Bread flour

Disolve yeast in 1/4 cup warm water. Add sugar vinegar,salt,all
purpose flour. Add remaining water until a creamy batter is formed.
Place in a glass bowl,cover and let sit until it starts to ferment.
About 3 days. It will take on a powerful boozy smell. Stir again until
creamy and measure out what is called for in the recipe.Replenish
starter with equal amounts of flour and water. Store in the fridge and
bring to room temp before using. It says to allow to ferment for one
week between uses but I don't.I do let it sit out overnight after I
feed it. This starter took about 1 1/2 months to become really sour.
From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 545
Calories From Fat: 19
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 1174.2mg
Potassium: 143.1mg
Carbohydrates: 112g
Fiber: 3.3g
Sugar: 13g
Protein: 16.4g

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