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Software Vault: The Gold Collection
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Software Vault - The Gold Collection (American Databankers) (1993).ISO
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RECIPES.TXT
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1993-01-12
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PRODIGY(R) interactive personal service 01/13/93 9:48 AM
FOOD AND WINE CLUB
TOPIC: BREADS AND PIZZA
TIME: 01/10 9:39 AM
TO: DEBBIE FORRESTER (DBWB41B)
FROM: PAT REYNOLDS (SCHX72B)
SUBJECT: B/M SOURDOUGH START
Hi Debbie,
From Donna German's The Bread Machine Cookbook III:
Sourdough Starter: 2 c lukewarm (baby bottle) water or milk
2 c bread or unbleached all purp. flour
2 - 1/2 tsp (1 pkg) yeast
Cover bowl and allow to sit in a warm, draft-free location
for 4 to 7 days, gently stirring once a day. You may notice
the mixture bubbles and may even overflow the bowl; this is
an indication of the fermentation going on. It is also
common for the starter to bubble up and then collapse if
moved or jarred somehow. A sour smelling liquid may form on
top of the starter which may simply be stirred back into the
starter prior to use. Stir with wooden or plastic spoon. To
use your starter, simply remove the amount called for in the
recipe and add to the other ingredients. Replace the amount
removed with equal amounts of water/milk and
bread/unbleached all purp. flour. Donna always uses bread
flour. For example, if one cup of starter is used in your
recipe, stir one cup of water and one cup of flour back into
the mixture; this is called "feeding" your starter.Allow the
starter to sit in a warm, draft-free location for
approximately 24 hours after which time it may be used again
or refrigerated. A starter MUST be used at least once a
week; or remove one cup a week and feed as usual. IF this
is NOT done your starter will become rancid. Should you be
away from your starter for a period of time, you can freeze
it and then thaw it in the refrigerator upon your return. As
soon as it is thawed, it may be fed as above. The longer the
starter is used, the stronger it becomes in flavor. >>>>>>>
This particular volume of Donna German's books has some
excellent recipes for Sourdough breads. I will post a
recipe for you in the next post. pat