Sour Dough Starter

 


From the book:

In Memory of Janie Johnson/submitted by John Freyburger ( deceased-both)

 

SOURDOUGH STARTER

 

2 C. FLOUR

2 C. WARM WATER

1 PKG. DRY YEAST OR 1 YEAST CAKE

 

MIX WELL AND PLACE IN A WARM PLACE OVERNIGHT. IN THE MORNING, PUT 1 1/2 C. OF STARTER IN CONTAINER, ADD 3 TBS. OF SUGAR ON TOP...DO NOT STIR MIXTURE...REFRIGERATE THE CONTAINER OF STARTER FOR FUTURE USE...

THE REMAINING BATTER CAN BE USED IMMEDIATELY, FOR PANCAKES, CAKES, MUFFINS, BREAD, ETC.

WHEN REMOVING STARTER FOR A RECIPE, BE SURE TO ADD 3 TBS. SUGAR ON  TOP. DO NOT STIR.

recipe note:

FOR BEST RESULTS USE GLASS, PLASTIC, OR POTTERY CONTAINER.

NEVER USE A METAL CONTAINER OR METAL SPOONS. A GOOD STARTER CONTAINS ONLY FLOUR, SUGAR, AND YEAST. IT HAS A CLEAN SOUR MILK ODOR. TO CARRY IT TO CAMP, ADD ENOUGH FLOUR TO SHAPE A BALL AND PLACE IT IN A SACK OF FLOUR.

WATER AND WARMTH, WILL BRING THE YEAST BACK TO ACTIVE STAGE.

 

(I didnt know the lady....but did know John Freyburger)

some of these recipes are from old people that started out here in  Seminole, if you want  more  reicpes let me know, if you want to  see the book itself let me know.

the first united methodist church published to sale for a fund raiser, so let me know if you need anymore information about it

 

Within ourselves; we carry a part of each other!! Sandyjay