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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 Cups Lukewarm Water (98 degrees) 1 Cake / Package Yeast (stir to dissolve) 2 Cups White Flour Instructions: Combine all ingredients in a 2 quart crock or glass bowl. Stir until smooth with a wooden spoon (Never use a metal bowl or metal spoon). Let stand near stove for seven (7) days. I put mine in the oven with the light on. This will keep the starter at an even warm draft-free temperature of 80-85 degrees. Cover with a dish towel. Stir down twice a day; your starter should be slightly bubbly and give of a delicious sour, yeasty aroma with the consistency of light pancake batter. After seven days, cover the sourdough container and put it to rest in the ice box (refridgerator) for 24 hours before first use. Notes: Additional Tips for Successful Sourdough: 1. Temperature above 95 degrees or freezing WILL KILL THE STARTER. 85 degrees is ideal for proofing. 2. Do not use chlorinated tap water. 3. Sourdough starter must be removed from the refridgerator and allowe |
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