*  Exported from  MasterCook  *

                           SOURDOUGH STARTER I

Recipe By     : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Envelope dry yeast
   1       tb           Sugar
   2       c            Warm water (105 - 115 F)
   2 1/2   c            All-purpose flour

  Makes about 3 cups
  
  Sprinkle yeast and sugar over water in large bowl;
  stir to dissolve. Let stand until foamy, about 5
  minutes.  Add flour and whisk until smooth. Cover bowl
  with plastic wrap.  Let stand in warm draft-free area
  until sour aroma develops, stirring daily, 2 to 3
  days. Cover tightly and refrigerate. (If not used at
  least once a week, pour off 1 cup starter and
  replenish as below.) Bring to room temperature and
  stir before using.
  
  To replenish starter:  For each 1 cup used, add 1 cup
  warm water, 1 cup all-purpose flour and 1 tsp sugar to
  starter.  Whisk until smooth. Cover with plastic wrap.
  Let stand in warm draft-free area overnight. Stir.
  Cover and refrigerate.
  
  Bon Appetit
 


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