Ingredients:
3 c. all-purpose flour
1 pkg. active dry yeast
2 1/2 c. lukewarm water (110 to 115
degrees)
Preparation method:
Starting a day ahead, place the flour in a large mixing
bowl. Make a well in the center and pour in the yeast
and water. With a large spoon, gradually stir the
flour into the yeast and water, continuing to stir
until the ingredients are well combined. Then, with
a whisk or a rotary or electric beater, beat vigorously
until the mixture is completely smooth. Drape with
a kitchen towel and set aside in a warm, draft free
spot (such as an unlighted oven) for 24 hours. If
at the end of this time the starter has not bubbled,
it must be discarded. After you have used as much
of the starter as you need, transfer the remaining
starter to a glass jar or crock equipped with a tight
fitting lid. Covered and refrigerated, it can be stored
for several weeks. If used regularly, it may keep
indefinitely. Makes about 4 cups.
Original file name: Sourdough Starter - converted on Saturday, 13 September 1997, 19:25
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