Homemade Breads and Buns
Sourdough Starter (Vinegar)
From: Lyman Eddy
- 4 cups Lukewarm water
- 1 pk Activated dry yeast
- 1 tbsp VINEGAR; VERY IMPORTANT
- 1/4 cup Sugar
- 5 cups Unbleachd flour
- Pour the water into a crock or a wide mouth gallon jar.
- Pour in the yeast and let it dissolve. Stir.
- Add vinegar, sugar and flour. Mix.
Cover with cloth and set in a warm place to sour (2 to 3 days). When activity STOPS, the mixture flattens out. An amber colored liquor comes to the top... And it SMELLS.. THAT'S IT!
Mix it up. It will look like whipping cream. Put it in a GLASS JAR with a screw type lid; place in refrigerator. IT WILL KEEP FOR MONTHS. Growing better as it continues to age at a very slow pace.
It is super in pancakes; waffles; coffee cake; rolled bisquits; quick drop bisquits; cinnamon rolls; cobbler; BREAD; cake; oatmeal cookies; etc..
I wish you success and tasty eating...
CAUTION: Never keep your starter tightly closed! The gasses expelled by the yeast will build up pressure and may cause the container (such as a glass jar) to burst!
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