1 envelope dry yeast
1 tbsp sugar
2 cup warm water (105 - 115 f)
2 1/2 cup all-purpose flour
A Recipe for
Sourdough Starter I
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
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“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
This Recipe for Sourdough Starter I is one of thousands in the Recipes-to-go Bread Cookbook.
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| Mark Twain |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
This is a recipe for Sourdough Starter I from the recipe cookbook of Recipes-to-go (Bread)
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
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Food Tip |
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| Old New York Proverb |
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“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) |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
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
Serves: 3
Sourdough Starter I Recipe brought to you by Recipes To-Go