CHERYL GAVARD
1 cup milk
1 tbsp sugar salt
2 cup flour
1 tbsp white vinegar
A Recipe for
Cheryl's Sourdough Starter
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
This Recipe for Cheryl's Sourdough Starter is one of thousands in the Recipes-to-go Bread Cookbook.
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
If you enjoy this Cheryl's Sourdough Starter Recipe - you should enjoy the recipe collections you can find on the websites below:
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
This is a recipe for Cheryl's Sourdough Starter from the recipe cookbook of Recipes-to-go (Bread)
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
Eat little, sleep sound. |
| Iranian Proverb |
Food Tip |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Mix all together, and let sit on your counter for 3 days with a loose
fitting lid or cover with Saran Wrap. On the third day stir it well.
Let sit for two more days. Some recipes call for adding 1 packet of
yeast that has been dissolved in 1/2 cup warm water on the fifth day.
It sort of speeds up the process of it getting sour. If you do add
it, then let the mix sit out for at least one more week, stirring it
every day. If you don't add it, you still have to let it sit out a
week, but, it may not be as sour the first few times you use it.
Store starter in the fridge. It will separate, into two parts, a
darkish liquid on the top ~ this is normal. Before you use it, stir
the liquid back into the bottom part. ALWAYS use a wooden or plastic
spoon. NEVER use metal. Always use glass, ceramic or plastic
bowls...NEVER metal. To use: Pour out the amount needed. For 1/2
cup starter used, feed with 1/2 cup flour and 1 teaspoon sugar. Stir
in well. Don't worry about flour lumps etc. Let sit out on the
counter with a loose lid overnight! Stir, return to refrigerator.
(According to Cheryl & Connie, you have to wait at least 3 or 4 days
between used!) IF you don't use within a week, feed starter 1
teaspoon sugar, stir in and return to fridge. It's NOT that
hard...and of all the starters I've used, this one so far has been
the best. Thanks Cheryl and Connie! Repost by SALLIE KRATZ NXMB21A
4/24/93 Food Forum MM Format by Norma Wrenn npxr56b
Serves: 1
Cheryl's Sourdough Starter Recipe brought to you by Recipes To-Go