Beat all ingredients together in a 2-quart bowl. cover the bowl with a towel and place it somewhere warm. (Use a towel, not plastic wrap, to allow airborne yeast to enter - it will contribute to the unique character and flavor of your starter). The mixture will begin to bubble within a few minutes. Initially, it will double in bulk, but as it begins to ferment, it will settle down. Let the mixture sit in a warm place, stirring the liquid back into the batter (as it will separate) once a day for 2 - 5 days. When the bubbling diminishes and it has a sour, yeasty aroma, it is ready to use. Stir the mixture and measure out the amount you need. It will be the consistency of pancake batter. To keep your starter going: Store the finished starter in a sealed jar in the refrigerator. Each time you remove some starter to bake, replenish it with equal amounts of flour and water. (If you use 1/2 cup of starter, stir in 1/2 cup each of flour and water.) Then let the starter sit in a warm place for 12 hours and let the yeast bubble and grow again before returning it to the refrigerator. A starter can be kept indefinitely -- just stir and feed it every week or two. Stirring, removing, and replenishing your starter serves to feed the remaining batter. Recipe by: "Breadman" Bread Machine Recipe Booklet Posted to EAT-L Digest by Don & Donna
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|Serving Size: 1 Serving (424g)|
|Recipe Makes: 1|
|Calories from Fat: 29 (3%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 3187.6mg||110 %|
|Potassium 671.9mg||18 %|
|Total Carbohydrate 229.9g||68 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 219.4g|
|Protein 31.6g||45 %|
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Calories per serving: 1083
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