Title: Malt Sourdough Starter
Categories: Appetizer Breadmaker Alcohol
Yield: 1 1/2 cups

12	oz	Can malt liquor
1	c	Mashed potatoes
1 1/2	tb	Honey
1	ts	Sea salt
1/2	ts	Active dry yeast

SOURCE: The Bread Machine Gourmet by Shea MacKenzie, copyright 1993, ISBN #0-89529-560-1. MM format by Ursula R. Taylor. 1. In a medium bowl, combine all the ingredients and stir well. Cover tightly with plastic wrap and let stand at room temperature for 3 days, stirring twice a day, until fermented and sour-smelling. 2. Store the starter in the refrigerator until needed. Let it come to room temperature before using. Time: 3 days.

From: Ursulataylor To: All

previous

next