3 cup unbleached all-purpose
1 flour, divided
1 tsp active dry yeast
2 cup hot (120f to 130f) water
1 cup lukewarm (100f) water
1 sourdough starter
A Recipe for
Sourdough Starter No8
sing Sage: |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
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. |
| Joe E. Lewis |
This Recipe for Sourdough Starter No8 is one of thousands in the Recipes-to-go Bread Cookbook.
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
If you enjoy this Sourdough Starter No8 Recipe - you should enjoy the recipe collections you can find on the websites below:
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
This is a recipe for Sourdough Starter No8 from the recipe cookbook of Recipes-to-go (Bread)
What garlic is to food, insanity is to art. |
| Anonymous |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
Yield : Approximately 4 cups Difficulty: (one chocolate kiss, or easy)
Prepartion: 10 minutes Allow at least 4 days for the starter to
ferment before using. "Day 1: 1. In a medium bowl, stir together 2
cups of the flour and yeast. Make a well in the middle of the
flour/yeast mixture and whisk in the hot water. Continue stirring
until the mixture is blended but not completely smooth. It is not
necessary to smooth out all the lumps; they will dissolve as the
mixture start to ferment. Cover the bowl with a clean towel and let
the mixture sit at room temperature. Over the next 24 hours the
mixture will rise, become very bubbly and then start to recede.
"Days 2 and 3: 2. Stir the mixture twice, once in the morning and
once in the evening to invigorate the yeast and to expel the alcohol.
Towards the end of the second day the mixture will start to thin and
the surface of the starter will be covered with lots of tiny air
bubbles. By the evening of the third day a thin layer of yellow-brown
liquid may form on the surface of the starter. It is simply the
alcohol given off by the yeast cells as they feed on the
carbohydrates in the flour and multiply. Refresh the starter by
stirring in the cup of lukewarm water (100F) and the remaining cup of
flour. Stir until blended, but do not worry about any small lumps.
"Day 4: 3. The starter is now ready to use, or it may be poured into a
sterilzed 2 quart glass or ceramic covered crock or casserole, or a
flass jar with a non-metal lid and refrigerated.
Serves: 4
Sourdough Starter No8 Recipe brought to you by Recipes To-Go