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Emeril's Sourdough Starter

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: EMERIL'S SOURDOUGH STARTER
 Categories: Breads
      Yield: 1 Servings
 
      1 c  Unbleached flour, plus more
           For feeding
    1/2 c  Whole grain rye flour
      1 c  Bottled still water, plus
           More for feeding
 
  In a large glass bowl stir flours and water together with a spoon.
  Cover with a kitchen towel. Set aside to ferment at room temp for 2
  to 3 days. It will begin to smell sour, but not in an unpleasant way.
  Stir in 2/3 cup flour and 1/2 cup water, cover and continue to
  ferment at room temp. Refresh starter in this way every day for 3
  days. It will become sharper and more pungent as it sits. When it is
  sharp enough for you, begin using it to bake with. After using the
  amount of starter you need, the remaining starter should be
  refrigerated. Let it come to room temp each time you use it.
  Formatted by jayne@idt.net
 
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