|20 Minute Finger Food and Starters|
|by Simon Holst|
This book features more than 40 recipes for quick and easy finger food and starters, including dips, spreads, treats, hot and cold snacks, and more.
71 - 80 of 322 for sourdough starter
Combine ingredients in ... DAY 1: Place starter in a large ... may be frozen at this point. Bring to room temperature before beginning day by day steps.
Dissolve yeast in ... it smells like sourdough, refrigerate until ... you use some starter, beat in ... sugar every 10 days if you haven't used any starter.
Mix together in a mixing bowl, not metal. Let stand in a warm place for a full day. Starter is then ready for use.
The characteristic flavor of sourdough is not due ... We tried making starters with all of ... is again full of bubbles; then store in the refrigerator.
In 3 quart ... rise 24-48 hours. Starter may be kept ... to remaining ingredients. Amounts of flour and water added will depend on amount of starter left.
Every 3 to ... bowl and add starter. Let stand ... friend. Punch holes in jar lid. One cup of starter makes 3 loaves when mixed with bread recipe ingredients.
Mix ingredients together well. Put in a warm place and let it set for 5 days.
First, make potato ... the potato water, flour, and sugar into a smooth paste. Set in a warm place until starter mixture rises to double its original size.
Combine yeast and warm water. Stir until dissolved. Add rest of ingredients. Mix well. Let stand at room temperature loosely covered, 8 hours or more ...
Boil one large peeled and cubed baking type potato in enough water to cover until very soft and falling apart. Mash well. To make a smooth puree. Let ...
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