Published Jan 16, 2010 in Breads
This recipe was clipped from a newspaper in 1993 and found in a large collection. Recipe is typed below along with a scanned copy.
Bread
Sourdough Starter
2 c. flour
2 c. warm water
1 pkg. dry yeast
Combine well and place in a warm place overnight. Next morning, reserve 1/2-cup starter in pint jar. Cover and store in refrigerator for future use; leave room in container for expansion. Will keep almost indefinitely.
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