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Full Online Book HomeLearning KitchenBread - Sourdough - Sourdough Starter By Pepe
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Bread - Sourdough -  Sourdough Starter By Pepe Post by :James_Albert Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2416

Click below to download : Bread - Sourdough - Sourdough Starter By Pepe (Format : PDF)

Bread - Sourdough - Sourdough Starter By Pepe

1 cup flour (any kind)
1 cup sour milk or water
1 grape (any kind)

Mix well and let set at room temperature 1 to 2 days before use. Feed weekly.

To feed sourdough, once a week use, share, or thow out 1 cup or more of the sourdough. Then add 1 cup water and one cup of flour. If you forget one week your sourdough should be fine, but don't let it go much longer than that.
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Bread - Spoon Bread Bread - Spoon Bread

Bread - Spoon Bread
2 1/2 cups whole milk or half and half 2 T unsalted butter 1 t salt 1 C cornmeal 3 large eggs, separated 1/2 cup milk 1/8 t cream of tartar Preheat oven to 375. Grease an 8x8 baking dish. Bring 2 1/2 cups milk, butter and salt to a simmer. Reduce heat and slowly add cornmeal. Whisk continually to prevent lumps. Once cornmeal is incorporated bring heat up to medium. Continue to whisk until mixture is thick and glossy. Remove from heat and set aside. Whisk together egg yolks and 1/2 c cream. Gradually add to cornmeal. Beat egg

Bread - Sourdough -  Sourdough Pancakes Bread - Sourdough - Sourdough Pancakes

Bread - Sourdough -  Sourdough Pancakes
1 cup sourdough starter 11/4 cups flour 2 Tbsp sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 egg, beaten 1 cup milk 1 Tbsp oil Bring sourdough starter to room temperature. In a mixing bowl combine flour, sugar, baking powder, baking soda and salt. Combine egg, milk, oil and sourdough starter. Add all at once to flour mixture, stir until blended but slightly lumpy. Pour about 1/4 cup batter onto hot, lightly greased griddle or heavy skillet for each pancake. Cook until golden, turning to cook other side when pancakes have bubbly surface and slightly dry