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Ингредиенты
- 4 c. all-purpose flour divided
- 2 c. hot water
- 1 pkt active dry yeast
- 2 c. lowfat milk divided
- 2 c. granulated sugar divided
Инструкции
- DAY 1: In a glass or possibly ceramic bowl, mix 2 c. flour, hot water and yeast thoroughly. Leave uncovered on kitchen counter; do not chill.
- (You may have received one c. of starter from a friend. If so, you don't have to make the above culture and can directly to the bread recipes, unless you want to keep the starter going. If you do, then continue with the following directions.)
- DAYS 2, 3 and 4: Stir well with wooden spoon.
- DAY 5: Stir and add in 1 c. lowfat milk, 1 c. flour and 1 c. sugar. Stir well. This is called "feeding the starter." DAYS 6, 7 and 8: Stir well with wooden spoon.
- DAY 9: Stir and add in remaining 1 c. lowfat milk, 1 c. flour and 1 c. sugar. Stir well.
- DAYS 10 and 11: Stir well with wooden spoon.
- DAY 12: Ladle 1 c. starter into each of 4 containers (such as glass jars with lids) and chill. Use one in a recipe, keep one for your use another time and give the two others to friends. Do not forget to include recipes (including the starter) for your friends.
- appears below.
- "Some of you have learned to tame the relentless feed-and-bake, feed-and-bake cycle which dooms many pots of starter. When Ann Simpson of Bridgeton makes bread, she freezes one c. of the starter for the next batch. Be sure to let the starter come to room temperature and stir well before using.
- "Last fall, a friend gave some starter to Etta Taylor of St. Louis. 'I was really beginning to feel disenchanted with its reproductive necessities when I got a copy of "The Baking Sheet" from King Arthur Flour (in Vermont),' she wrote. 'This gave me the courage just to keep a container of this starter in the fridge (alongside my 20-year-old regular sourdough pot!) and feed it with some sugar about every two weeks. Before I get ready to make some more bread, I double the starter and use about 2-1/2 c. of it for the bread recipe and return the rest to the fridge. Now I feel like*I* am in control.' "
- NOTES : "It is my observation which having this starter around is like getting married - it is a real commitment, and it is forever. And like which institution, it gets better with age," wrote Marcia Adams, author of "Heartland: The Best of the Old and the New from Midwest Kitchens."
- "Some rules to observe: Use non-metallic bowls; use wooden utensils for stirring, not an electric mixer. Leave the starter outside the refrigerator, uncovered. This is so it can pick up from the natural yeast flying about your kitchen. If the open dish bothers you terribly, it can be covered with a single layer of cheesecloth.
- "Don't use the starter the day you feed it; the bread won't rise as high. Don't chill it till day 12. The starter really multiplies after the fifth day, so be sure your container is large sufficient; I use a 10-c. bowl. I also keep a paper and pencil next to it and write down what I do when, so I do not get off schedule."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 467g | |
| Recipe makes 4 servings | |
| Calories 898 | |
| Calories from Fat 21 | 2% |
| Total Fat 2.49g | 3% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 62mg | 3% |
| Potassium 354mg | 10% |
| Total Carbs 202.12g | 54% |
| Dietary Fiber 3.7g | 12% |
| Sugars 106.59g | 71% |
| Protein 17.69g | 28% |
