1 cup unbleached flour, plus more
1 for feeding
1/2 cup whole grain rye flour
1 cup bottled still water, plus
1 more for feeding
A Recipe for
Emeril's Sourdough Starter
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
This Recipe for Emeril's Sourdough Starter is one of thousands in the Recipes-to-go Bread Cookbook.
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
If you enjoy this Emeril's Sourdough Starter Recipe - you should enjoy the recipe collections you can find on the websites below:
Food is an important part of a balanced diet. |
| Fran Lebowitz |
All happiness depends on a leisurely breakfast. |
| John Gunther |
This is a recipe for Emeril's Sourdough Starter from the recipe cookbook of Recipes-to-go (Bread)
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
In a large glass bowl stir flours and water together with a spoon.
Cover with a kitchen towel. Set aside to ferment at room temp for 2
to 3 days. It will begin to smell sour, but not in an unpleasant way.
Stir in 2/3 cup flour and 1/2 cup water, cover and continue to
ferment at room temp. Refresh starter in this way every day for 3
days. It will become sharper and more pungent as it sits. When it is
sharp enough for you, begin using it to bake with. After using the
amount of starter you need, the remaining starter should be
refrigerated. Let it come to room temp each time you use it.
Formatted by jayne@idt.net
Serves: 1
Emeril's Sourdough Starter Recipe brought to you by Recipes To-Go