Combine Sourdough Starter, sugar, salt, oil and warm water in large mixing bowl.
Using heavy-duty mixer and dough hooks, gradually mix in all the bread flour.
Place dough in large oiled bowl, brushing oil over top to keep from drying out.
Cover with clean dish towel and let rise all day or overnight.
p of starter for future use, so if your recipe calls
Sponge: Mix together the starter, the water, and 1 1/
days.
Remove starter from refrigerator; let starter stand at room
STARTER:
Mix equal amounts flour
Instant Starter:
Place
STARTER: Stir Ingredients together, mixing well
ngredients into the cup of starter.
You will need a
Put initial starter in refrigerator 3-5 days (
YEAST STARTER:
Combine peaches, pineapple, cherries,
Starter:
Dissolve yeast in 1
ombine 1 1/2 cups starter, 2 1/2 cups sugar
For Starter:
Dissolve 1 packet
Combine starter, water and flour in large bowl. Mix well. Cover with plastic wrap and set in warm place (80 degrees) for 12 hours.
Put 1 cup of the starter back in your sourdough starter pot and keep refrigerated. To whatever is left, add egg, cooking oil and dry milk.
In small bowl, combine salt, baking soda and sugar. Sprinkle over batter and fold in gently. Let rest 5 minutes. Drop by tablespoonfulls to make dollar size pancakes (these pancakes require a hotter griddle than other pancakes).
br>IMPORTANT: To keep the starter going, retain at least three
Remove 1 cup starter (refrigerate remainder, covered, feeding every
f the flour, Grandma's starter, sugar, butter and salt. Combine
dishtowel, so that the starter continues to get air. Leave
Starter:
Day 1: In a
he bag.
Stir the starter, which should now be slightly