>Day 2: Stir the starter well, close the lid again
STARTER:
Mix equal amounts flour
Make the starter:
Put the flour into
Dissolve yeast in 1 1/2 cups warm (not hot) water.
Add Sourdough Starter, sugar, salt and 3 cups flour.
Beat well; cover with towel and let rise in warm place until double in volume. Stir down and blend in 1 cup flour mixed with 1 teaspoon soda. Gradually add another cup of flour to make a soft dough.
Knead on floured surface until smooth.
Shape into 2 long loaves; let rise on lightly greased cookie sheet (covered).
Brush with water. Make diagonal slashes across top.
Bake about 45 minutes at 400\u00b0.
FOR THE SOURDOUGH STARTER: Stir the 1 1/2 cups flour (use a soft
The night before, feed sourdough starter as you normally do.
lastic bowl (never use metal) add the dried starter flakes, 1/2
For starter:
Do not use metal bowls or spoons!
r when you feed your sourdough starter.)
Cover the bowl with
Heat milk to just below boiling; let cool to wrist temperature (neither hot, nor cool on your wrist).
Stir in flour with a wooden spoon (not metal).
Gently fold in Starter from previous batch.
Let mixture sit in a warm place overnight.
Use in Sourdough Waffles or in many other recipes.
ater, 1 cup flour and starter in a medium bowl. Cover
To make the sourdough sponge/starter, Take 2 cups flour, mix
The night before, stir your sourdough starter and remove one cup.
For the Sourdough Bread, combine the warm water
ourse crumbs.
Stir in starter, just until all ingredients are
Soak 1 teaspoon dried starter in 1 tablespoon lukewarm purified
ixing bowl.
Pour in sourdough starter and olive oil and start
STARTER: The day before baking, dissolve
For the sourdough starter:
In a medium bowl,
PRELIMINARY:
Your sourdough starter should have been fed the