Preparation:
If starter has not begun fermentationer,Hdraft-free place until starter gain. If fermentation has begun, stir well;Hwill appear on surface of start and return to warm, draft-free p n starter has become foamy, stir well; pourIcover tightly with plastic wrap h tighlty fitting cover. Store in frig.pourKstand until foamy, 2-3 days. Wh lear liquid has risen to top. Stir beforeurGinto 1-qt crock or glass jar wi reserve remaining starter. Add 3/4 c milkIStarter is ready to use when a ter. Store covered at room temp untilc milkKusing. Use 1 c starter in recip frigerate. Use starter regularly, everymilkEand 3/4 c flour to reserved staf the breads you bake begins to decrease,lkGbubbles appear, about 12 hrs, r water. Stir in 1/2 c milk, 3/4 c flour andIweek to 10 days. If the volume SE SELF RISING FLOUR* NOTE: Start bread atdKdissolve 1 t yeast in 1/4 c warr vice versa. Before adding the milk andatdJthe remaining starter. *DO NOT your bread and judge the volumemilk andatdHnight to bake in the morning - caraway seeds. Let the mixture cool and lm@flour to remaining starter, bak starter which have previously been mixedlmIPour boiling coffee over choppe |
