here is a recipe for sour dough starter and bread
Alaska Sourest Dough
1 package Yeast
1 tablespoon Vinegar
2 1/4 cups Warm water
1 teaspoon Salt
2 tablespoons Sugar
2 cups Bread flour
Dissolve yeast in 1/4 cup warm water. Add sugar vinegar,salt,all purpose flour. Add remaining water until a creamy batter is formed. Place in a glass bowl,cover and let sit until it starts to ferment. About 3 days. It will take on a powerful boozy smell. Stir again until creamy and measure out what is called for in the recipe.
Replenish starter with equal amounts of flour and water.
Store in the fridge and bring to room temp before using.
It says to allow to ferment for one week between uses but I don't.I do let it sit out overnight after I feed it. This starter took about 1 1/2 months to become really sour.
SOURDOUGH MAPLE WALNUT BREAD ABM
* Exported from MasterCook *
SOURDOUGH MAPLE WALNUT BREAD ABM
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----POUR INTO BAKERY-----
1/2 tb Yeast
1 1/2 c Flour, whole wheat
1 1/2 c Flour, bread
1/3 ts Cinnamon, ground
1/2 ts Salt
1 1/2 tb Oil, walnut
3 tb Syrup, maple
3/4 c Sourdough starter
3/4 c Water -- warm
-----ADD AT BEEP-----
1/3 c Walnuts, chopped
1/3 c Raisins
Bring all ingredients to room temperature and pour
into bakery, in order, except nuts and raisins. Set
"baking control" at 10 o'clock. Select "white bread"
and push Start. Add nuts and raisins at beep, 88
minutes into cycle. Tested in DAK 1-1/2 lb R2D2 bread
machine. Sylvia's comment: a winner! I got a lovely
loaf in my R2D2 with no modifications, and the kids
have inhaled it. It's a purple color! Posted on
GEnie's Food & Wine RT Jan 12, 1993 by C.SVITEK
[cathy] MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node
004/005
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