Sourdough Starter
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| Submitted by: Esther Nelson |
| both recipes from allrecipes.com |
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| 1 | 25 ounce) package active dry yeast |
| 2 cup | warm water |
| 2 cup | all-purpose flour |
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| In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and |
| 2 cups all purpose flour and cover loosely. Leave in a warm place to |
| ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, |
| times may vary. Place on cookie sheet in case of overflow. Check on |
| occasionally. When mixture is bubbly and has a pleasant sour smell, it is |
| ready to use. If mixture has a pink, orange, or any other strange color |
| tinge to it, throw It out! and start over. Keep it in the refrigerator, |
| covered until ready to bake. When you use starter to bake, always replace |
| with equal amounts of a flour and water mixture with a pinch of sugar. So, |
| if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix |
| well and leave out on the counter until bubbly again, then refrigerate. If |
| a clear to light brown liquid has accumulated on top, don't worry, this is |
| an alcohol base liquid that occurs with fermentation. Just stir this back |
| into the starter, the alcohol bakes off and that wonderful sourdough |
| flavor remains! Sourdough starters improve with age, they used to be |
| passed down generation to generation! |
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| (ID: 79418) Mirror: rec.food.recipes: Mon, Feb 10, 2003 |