SOUR DOUGH STARTER
1 pkg dry or cake yeast in 1/2 c. warm water 2 c. all-purpose flour 2 c. water 1 tbsp. sugar Soften yeast in 1/2 cup warm water. Stir in flour, warm water and sugar. Beat until smooth. Cover and let stand at room temperature until bubbly. This may take a day or two. During this time stir 2 or 3 times daily, then refrigerate. Renew (as directed below) every 5-10 days. SOUR DOUGH BREAD: 1 c. sour dough starter (room temperature) 1/2 c. sugar 1/2 c. cooking oil or butter 1 tbsp. salt 1 1/2 c. warm water 6 c. bread flour TO RENEW SOUR DOUGH STARTER: 1 c. hot water 1/4 c. potato flakes 1/2 c. sugar 1 c. flour _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
