-Linda DiSanto, Austin,
1 pk Active dry yeast
2 1/2 c Warm water
2 c Sifted flour
1 tb Sugar
Dissolve yeast in 1/2 cup of the warm water in a deep glass or plastic
container. Stir in remaining warm water, flour and sugar. Beat until
smooth. Cover with loose fitting cover. DO NOT REFRIGERATE! The starter
requires 10 days for fermentation as follows:
DAYS 1, 2, 3 and 4:… Stir batter DAY 5:……………. Add 1 cup each
milk, flour, sugar and stir DAYS 6, 7, and 8:….. Stir batter each day DAY
10: …………. Add 1 cup each flour, sugar, milk; stir.
The batter is ready to use.
This makes 3 cups batter to use in the recipes. If you want to you may pour
1 cup batter each into 3 containers and give 1 or 2 away.
Save 1 cup to begin process all over again OR you can use all 3 cups batter
for the recipes at 1 time and when you want to bake these again just start
the starter again.