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Gaye's Sourdough Tips

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GAYE'S SOURDOUGH TIPS
 Categories: Breads, Breadmaker, Sourdough
      Yield: 1 Servings
 
           From: gaye levy ** dtxt63a
 
  You will find that your sourdough breads will have more "tang" and
  will rise higher in the BM if you follow this procedure: * Remove a
  cup )or more) of your starter from the fridge and bring to room temp.
  * Feed with 1 cup flour and 1 cup (or slightly less) water * Let the
  starter do its thing. It will become bubbly and foamy. Watch for its
  'peak'. This usually occurs 8 to 10 hours after feeding. It is best
  to keep the starter warm (75 to 85 degrees). If it cold out, leave it
  in the oven with the light turned on! * Make your bread during the
  peak...while the starter is VERY active. * Dump the unused starter
  back into the mother pot. Following this method, you can even make
  sourdough in the b/m without yeast. Really! *Variation: Separate your
  starter into two batches. Create a "beer" starter with one batch. You
  will feed this pot with flat beer and flour instead of water and
  flour. A very unique and delicious taste! * To create your own
  sourdough recipe: Substitute 7/8 cup start for 1 cup liquid Reduce
  flour by 1/4 to 1/2 cup
 
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