"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

SOURDOUGH STARTER Recipe

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This recipe for SOURDOUGH STARTER, by , is from The White Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Crystal White

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg dry yeast
2 C warm water (105 - 115)
2 C unsifted all-purpose flour

Directions:
Directions:
Dissolve yeast in warm water in glass or plastic bowl (never use metal).

Stir in flour with wooden spoon.

Let stand, covered, on counter overnight.

The next day remove 1 cup starter to use.

Store the remainder in a glass jar in the refrigerator. (will keep for 4 weeks)

ALWAYS remove 1 cup of starter from fridge the night before using in a recipe.

 

 

 

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