Recipe - Donna Germans Sourdough Starter

2 cup Lukewarm water or milk
2 cup Bread or unbleached all
purpose flour
2 One half teaspoon Yeast

Mix together in a GLASS or PLASTIC BOWL the above ingredients. Do not use
metal utensils. Cover the bowl with a tight fitting lid and allow to sit
in a warm, draftfree location for 4 to 7 days, gently stirring once a day.

You may use your starter after 4 days.

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 purpose flour. I always used bread
flour.

After feeding your starter, leave on counter for 24 hours. At the end of
that period you may refrigerate your starter. You must refeed at least once
every 7 days, so I use my starter once a week. If you do not plan to use
it, then take one cup out and throw away and feed.

If you will be away on vacation you may freeze your starter, thaw it in the
refrigerator upon your return. As soon as it is thawed, remove at least one
cup and feed as above.

I alternate feedings, one week with milk, the next with water.

p.reynolds GEnie

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini