1 3/4 cup flour
1 3/4 cup water, warm (110-115f) wate
1 package yeast, (not rapid rise, i
1 tbsp sugar
A Recipe for
Sourdough Starter No15
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
This Recipe for Sourdough Starter No15 is one of thousands in the Recipes-to-go Bread Cookbook.
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
If you enjoy this Sourdough Starter No15 Recipe - you should enjoy the recipe collections you can find on the websites below:
Rice is born in water and must die in wine. |
| Italian Proverb |
Hungry men think the cook lazy. |
| Anonymous |
This is a recipe for Sourdough Starter No15 from the recipe cookbook of Recipes-to-go (Bread)
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
| a nation taste-blind. M.F.K. Fisher |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
The way you cut your meat reflects the way you live. |
| Confucius |
Mix well in glass, plastic or ceramic bowl.(use no metal) Sit on
counter, cover with cloth and stir 3 x day for 5-10 days, until it
separates into thick creamy bottom and a thin grey-yellow top (the
'wine'). Now ready to use. I store it on my counter as I use every 3
days or less. I store rarely used beer starter in fridge. Always feed
(or replenish) every 10 days, either by removing 1 cup and throwing
it away or giving away, and adding 3/4 c flour and 3/4 c water to
remainder, or by stirring in 1 tsp sugar. I cover with a cheesecloth,
doubled. The consistency ranges from thin cream to cake batter,
depending on proportions of flour and water, and weather. Oh, the
starter might look "dead" to you at times, but just replenish and see
if it starts bubbling within about 4 hours, if so, it is still alive
and kicking. Hope I got it all in, write if you need more info...
Kylli in sunny KC, MO FROM: KYLLIKKI FULLER (BHHJ17B)
Serves: 1
Sourdough Starter No15 Recipe brought to you by Recipes To-Go