Foolproof Sourdough Starter
Ingredients| 1 cup yogurt |
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Mix the milk and yogurt together in a glass, pottery or plastic
container.(NOT metal) Keep a lid on it, but don t seal it. (sealed
starters have been known to explode!) Put this where the temperature
will be 80-90F for about 24 hours. Then add the flour and put it
back in the warm place for 3-5 days. Stir it daily. It will bubble
and have the odor of fermentation. It s ready to use.
A starter is a live thing and must be fed. When you use it you should
replace what you used. The amount you should replace will vary
according to need. If you use your starter often or you know you are
going to have a heavy demand soon, then you can put several cups of
milk and flour (equal measures) in it. Generally though you should
put in either 1/2 C to 1 C of both flour and milk. I prefer to use
buttermilk, as it gives the starter a much stronger sour taste. If
you are not going to use the starter for awhile, place it in the
refrigerator. It needs to be fed once a week...just a few spoons
flour or milk. If you forget and leave it in there for a long time
without food, don t just throw it out. Try first to bring it back by
adding 1/2c of flour and milk and leave out for a day or so. It is
remarkable how these things come back.
Servings: 999
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After the dough has been punched down and allowed to rest (step 3): 4. On a floured board, shape the dough into a roll about 20 inches long. with A sharp knife, cut the dough into 10 to 12 equal pieces. Let it rest again, covered with a cloth or plastic wrap. 5. Us (Upload by user)
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Sharp cheddar cheese is recommended. Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" to 11 o clock. Select "white bread" and push Start. In hot, humid weather, use 1/8 c less water. Tested (Upload by user)
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Pour potato water, hot, over flour and sugar. Add potatoes and cool. Add yeast. Make sponge. Beat 5 minutes, then let rise and add lard and salt. Stiffen up and knead at least 20 minuts. Let rise again. Make into loaves or light cakes. Let rise and bake Note:Potato wate (Upload by user)
TAG: water, ,
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TAG: dough, starter, flour, thoroughly, place, cover, water, ,
*Use Grated Raw Potato Starter Empty starter from glass jar into large mixing bowl (do not use metal or plastic). Add 1 1/2 cups cold water and 1 1/2 cups white flour. Beat thoroughly. Cover tightly (clinging transparent wrap is good) and set in warm place (about 80) ov (Upload by user)
TAG: dough, starter, flour, thoroughly, place, cover, water, ,
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TAG: dough, rolls, bread, greased, flour, sugar, loaves, place, handle, large, knead, ,
Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together.&20; The fl (Upload by user)
TAG: dough, rolls, bread, greased, flour, sugar, loaves, place, handle, large, knead, ,
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TAG: dough, minutes, place, mixture, flour, sugar, ,
Scald the milk in a 1 quart saucepan, over medium heat. Meanwhile combine the sugar, lard and salt in a large mixing bowl and set aside. Pour the milk over the sugar mixture and cool to lukewarm. Sprinkle the yeast and 1 ts of sugar over the lukewarm water, stirring to disso (Upload by user)
TAG: dough, minutes, place, mixture, flour, sugar, ,
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Mix together dry ingredients; cut in lard with a pastry blender until mixture resembles fine crumbs. Sprikle water over pastry, a little at a time, stirring with a fork until mixture forms a soft dough. Turn dough out onto a light floured board. Knead about 10 times. Roll out b (Upload by user)
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Preheat oven to 350 deg. Sift together flour,bkng powder, bking sda, salt, cinnamon, & nutmeg In another bowl combine Pumpkin, sugar, milk and eggs. add dry Ingred. and butter mixing untill just moistened. Stir in nuts an spoon into well greased and f (Upload by user)
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In a mixing bowl, combine 2 1/2 cups flour and yeast. In a saucepan, heat milk, margarine, sugar, and salt just until warm (115 to 120 degrees), stirring constantly until margarine almost melts. Add liquid to dry ingredients in mixing bowl along with egg whites. Beat at low (Upload by user)
TAG: dough, freezer, flour, ,
In a mixing bowl, combine 2 1/2 cups flour and yeast. In a saucepan, heat milk, margarine, sugar, and salt just until warm (115 to 120 degrees), stirring constantly until margarine almost melts. Add liquid to dry ingredients in mixing bowl along with egg whites. Beat at low (Upload by user)
TAG: dough, freezer, flour, ,
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