Title: Sourdough Starter
Categories: Bread
Yield: 15 Servings
| 4 | c | Lukewarm water |
| 1 | pk | Activated dry yeast |
| 1 | tb | VINEGAR; VERY IMPORTANT< |
| 1/4 | c | Sugar |
| 5 | c | Unbleachd flour |
Pour the water into a crock or a wide mouth gallon jar. Pour in the yeast
and let it dissolve. Stir. Add vinegar, sugar and flour. Mix. Cover w/cloth
and set in a warm place to sour..(2 to 3 days). When activity STOPS, the
mixture flattens out. An amber colored liquor comes to the top..And it
SMELLS.. THAT'S IT! Mix it up. It will look like whipping cream. Put it in
a GLASS JAR with a screw type lid; place in refrigerator. IT WILL KEEP FOR
MONTHS. Growing better as it continues to age at a very slow pace. I have
no idea regarding conversion for use in BM. IF YOU DO.. Let ME
know..Ho-Kay? It is super in pancakes; waffles; coffee cake; rolled
bisquits; quick drop bisquits; cinnamon rolls; cobbler; BREAD; cake;
oatmeal cookies; etc.. I wish you success and tasty eating.. DON'T BE
AFRAID TO EXPERIMENT! Good Sour Baking to You for Yours.. Lyman, at Sunny,
Reno Nevada FROM: LYMAN EDDY (HKDS25A) Reformatted by Elaine Radis