Try this Sourdough Starter (Drying) recipe, or contribute your own.
Suggest a better descriptionLori, the starter Robbie is referring to, is some I was sent by Martin Ringhofer on Prodigy. It is supposed to be some that is 135 years old...he calls it the Ancient One. It is the best starter I have used. All you have to do is to put some on a plate (I spread it out on Saran wrap) and let it dry. Then I pulverize it in the blender. I have also used this method with the Gold Rush starter I bought. You just reconstitute it by adding flour and water. September 1993 Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 15:14:05 -0700 (MST) From: "lcrouch@ccit.arizona.edu"
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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