Sourdough Starter#15

* Exported from MasterCook *

SOURDOUGH STARTER #15

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 c Flour
1 3/4 c Water -- warm (110-115f) wate
1 pk Yeast -- (not rapid rise, i
1 tb Sugar

Mix well in glass, plastic or ceramic bowl.(use no
metal) Sit on counter, cover with cloth and stir 3 x
day for 5-10 days, until it separates into thick
creamy bottom and a thin grey-yellow top (the 'wine').
Now ready to use. I store it on my counter as I use
every 3 days or less. I store rarely used beer starter
in fridge. Always feed (or replenish) every 10 days,
either by removing 1 cup and throwing it away or
giving away, and adding 3/4 c flour and 3/4 c water to
remainder, or by stirring in 1 tsp sugar. I cover with
a cheesecloth, doubled. The consistency ranges from
thin cream to cake batter, depending on proportions of
flour and water, and weather. Oh, the starter might
look "dead" to you at times, but just replenish and
see if it starts bubbling within about 4 hours, if so,
it is still alive and kicking. Hope I got it all in,
write if you need more info... Kylli in sunny KC, MO
FROM: KYLLIKKI FULLER (BHHJ17B)



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