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SOURDOUGH STARTER AND BREAD

Category:    Sourdough, Starter, Bread, Bread
Yield:1 servings
 
                      2 c  Bread flour
      2 c  Skim milk                           1 pk Yeast
 
  Place milk in a glass container and allow to stand at room temperature for
  24 hours. Stir in flour and yeast. Leave uncovered in a warm place for 2-5
  days, depending on how long it takes it to bubble and sour. If it starts to
  dry out, stir in enough tepid water to bring it back to the original
  consistency. Once it has a good sour aroma and is full of bubbles, it is
  ready to use. Try to maintain about 1 and 1/2 cups of starter. Each time
  part of the starter is used,
  
  replenish with a mixture of equal parts milk and flour. Leave at room
  temperature several hours or overnight, or until it begins to fill with
  bubbles. Then cover and store in refrigerator. Starter is best if used at
  least once a week. If starter isn't, used for 2 or 3 weeks, spoon out and
  discard about half and replenish as described. Given attention, a starter
  becomes more flavorful with age. Starter can be frozen if it is not to be
  used for several weeks. This will slow down yeast action and should be left
  at room temperature for 24 hours after thawing. Sourdough Bread: 2/3 cup
  skim milk 1 cup sourdough starter 3 cups bread flour 2 Tbs.sugar 2 tsp.
  lite salt 1 & 1/2 tsp. yeast 2 Tbs. liquid Butter Buds Combine above
  thoroughly (using half of the flour) and let stand uncovered to ferment
  overnight in a warm place. Next morning, after the mixture has risen and
  fallen, stir down any crust that may have formed. Add the rest of the
  flour. When thoroughly mixed, turn out onto a board covered with a little
  flour so it won't stick. Shape dough into 2 loaves, put into bread pans,
  brush lightly with liquid Butter Buds, and let rise covered until almost
  doubled in size. Bake in a pre-heated 400F. oven 45-50 minutes. Note: This
  recipe works GREAT in a bread machine. Simply put all of the ingredients in
  the machine, adding the dry ingredients first. Yields: 2 loaves (24 slices)
                   Per slice Fat: 0.21g Calories: 96 Cholesterol:0.42 mg
  Carbohydrate:19.7g Protein:2.89g Sodium:10.3mg This was taken from Pam
  Mycoskie's book BUTTER BUSTERS I would highly recommend this book to anyone
  who is watching their weight and who is on a heart diet.
 

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