Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenBread - Starters Witch Yeast
Famous Authors (View All Authors)
Bread - Starters Witch Yeast Post by :bskyers Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3110

Click below to download : Bread - Starters Witch Yeast (Format : PDF)

Bread - Starters Witch Yeast

This is from cookbook published by Methodist Church women of Delphi,Indiana, more than a half century ago.

1 cup mashed potato
1/4 cup sugar
2 teaspoons salt
1 cup warm water (105-115 deg)

Stir together in a quart glass jar, cover with a cloth and leave in a warm place (80-85 deg) for two days or until it ferments, bubbles up, and smells pleasantly sour.

Use, or seal and refrigerate.

Celia Snyder- Champaign County Coordinator

If you like this book please share to your friends :

Bread - Annapolis' Own Skipjack Oyster Dressing Bread - Annapolis' Own Skipjack Oyster Dressing

Bread - Annapolis' Own Skipjack Oyster Dressing
2 large stalks celery 1 medium onion 1/2 cup butter or margarine 1 teaspoon salt 1/2 teaspoon lemon and pepper seasoning 1/8 teaspoon, each, mace, poultry seasoning and tarragon 1/2 teaspoon lemon juice 1 pint shucked oysters with liquor 8 slices day-old bread, cubed Finely chop celery and onions. Saute in margarine or butter until tender. Mix in seasonings. Add oysters with liquor and simmer until edges of oysters just begin to curl. Remove from heat and gently mix in bread cubes. Adjust moistness with water as desired. Makes about 4 cups dressing. Use to stuff turkey or cook in

Bread - Starter Sourdough  By Emma Bread - Starter Sourdough By Emma

Bread - Starter Sourdough  By Emma
2 peeled and cubed potatoes 2 cups warm water 2 cups all-purpose flour 1 teaspoon white sugar (optional) In a medium saucepan, cover potatoes with water. Cook over medium heat until tender, about 20 minutes. Remove potatoes and reserve for other use. Let cooking water cool to lukewarm. Mix flour and 1 cup potato water. Set aside in bowl with cloth or wax paper to cover. Mixture does not have to be mixed smooth: the batter will work out any lumps as it sits. Stir once or twice a day until it smells right. It will have a nice sourdough smell