Sponge: Mix together the starter, the water, and 1 1/2
br>Maintaining the Starter:
After removing the quantity needed for the recipe, save approximately
rger enough for the mixture to double. The container should be
n a cookie sheet in the oven.
Grind finely in
In a large bowl, combine the water, sourdough starter and 4 cups of flour
Mix flour, milk, salt, and starter in large bowl. Cover and
b>the coolest room of the house --.
Day 2: Stir the starter well, close the
This will make the proofed sourdough starter.).
1 cup starter, 3/4 cup
Make the starter:
Put the flour into a large bowl
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.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line a baking sheet with parchment paper.
In a large bowl cream the butter or margarine with the sugar. Beat in the egg and the Sweet Sourdough Starter. Stir in the flour, salt, baking soda, baking powder and vanilla. Mix until smooth.
Drop dough by teaspoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.
rm to the touch.
Combine the warm milk with the eggs, sourdough starter and
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.
Blend together the dry ingredients in mixing bowl.
Pour in sourdough starter and
PRELIMINARY:
Your sourdough starter should have been fed the day before, and
itchen Aid, combine 2 cups sourdough starter with 1 cup flour and
For starter:
Do not use metal
r the sourdough starter:
In a medium bowl, stir the yeast into the lukewarm
Put initial starter in refrigerator 3-5 days (
The night before, feed sourdough starter as you normally do.
The next morning take