1 cup unbleached flour, plus more for fe, eding
1/2 cup whole-grain rye flour
1 cup bottled still water, plus more for, feeding
A Recipe for
Sourdough Starter (Ee)
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
sing Sage: |
This Recipe for Sourdough Starter (Ee) is one of thousands in the Recipes-to-go Bread Cookbook.
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
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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 |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
This is a recipe for Sourdough Starter (Ee) from the recipe cookbook of Recipes-to-go (Bread)
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Recipe by: ESSENCE OF EMERIL SHOW #EE2134 In a large glass bowl stir
flours and water together with a spoon. Cover with a kitchen towel .
Set aside to ferment at room temperature 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
temperature. 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 temperature each time before use
Serves: 1
Sourdough Starter (Ee) Recipe brought to you by Recipes To-Go