"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

SOURDOUGH STARTER Recipe

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This recipe for SOURDOUGH STARTER, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lester Sprague
Added: Saturday, August 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 C. flour
1 C. warm water
1 pkg. dry yeast
1 T. sugar

Directions:
Directions:
Place all ingredient in a non porous container and mix together. Let set out for 2-3 days before using.
Remember always replace the amount you take out with a like amount of flour and a like amount of water. After the batter ferments it can be kept in the refrigerator.

Personal Notes:
Personal Notes:
I keep mine in a 2 quart glass canister with a screw on lid, Just remember not to screw the lid on tight, The dough must have air.

 

 

 

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