*  Exported from  MasterCook  *

                      FOOLPROOF SOURDOUGH STARTER 3

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       tb           Active dry yeast
   2 1/2   c            Warm water
   2 1/2   c            White flour, preferably
                        -unbleached

  Let yeast dissolve in 1/2 cup warm water in a pottery
  or glass bowl, then stir in flour and 2 cups warm
  water; mix well.  Pour into plastic, glass, or
  crockery container, cover, and let stand 3-5 days in a
  warm place - near but not directly over the stove
  pilot light is a good choice.
  
  When the mixture is ready to use, it may be stabilized
  by being kept in the refrigerator.  When the liquid
  rises to the top, mix gently with a fork to blend
  before using.
  
  Feed the starter every 5 days by mixing in 1/2 cup
  flour and 1/3 cup warm water.
  
  Each time the starter is used, reserve at least 1 cup,
  replacing the amount you have taken out with equal
  amounts of flour and water.
  
  The Book of Breads From the collection of Jim Vorheis
 


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