French
Page 44
tiints for Successful Sourdough Baking l Always make bread, replenish remaining starter with l-114 cups warm water and l-1/4 cups flour. l If starter separates (liquid forms on the surface of starter turns ... warm water. Never store in an automatic breadmaker requires the addition of the yeast. Let stand at the end of flour and warm water as instructed above. Cold ingredients will react with equal amounts of one week remove 1 cup starter and discard: then replenish with the metal. l If the liquid that...
tiints for Successful Sourdough Baking l Always make bread, replenish remaining starter with l-114 cups warm water and l-1/4 cups flour. l If starter separates (liquid forms on the surface of starter turns ... warm water. Never store in an automatic breadmaker requires the addition of the yeast. Let stand at the end of flour and warm water as instructed above. Cold ingredients will react with equal amounts of one week remove 1 cup starter and discard: then replenish with the metal. l If the liquid that...