Results 91 - 100 of 151 for potato starter

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SOURDOUGH STARTER: Combine and ... for 30 to 35 minutes. Remove and brush with butter. Cool on rack. Wrap well and store. Refrigerate. Bread may be frozen.

Mix all of ... one cup of starter to make bread. ... to make bread - and so on and so on. If not making bread - discard, or give to a friend, or freeze.

Take the sourdough starter out of the ... minutes. Brush top with butter and cool on rack. Wrap well and refrigerate or freeze to store. Stores real well.

In a large mixing bowl combine first 5 ingredients. Add enough flour to make stiff dough. Use dough hook on mixer. Add raisins to dough and knead ...

Dissolve yeast in ... and 3 tablespoons potato flakes. Leave at ... cup of the starter to make bread. ... and raisins, if desired and rolling up to rise.

Soften yeast in 1/2 cup warm water. Stir in flour, warm water and sugar. Beat until smooth. Cover and let stand at room temperature until bubbly. ...

Step 1 (starter) : Must ... hours on cabinet. Stir often with wooden spoon. If you are not making bread that day, set in refrigerator. Will need 3 loaf pans.

Mix yeast with ... before adding to starter. Let stand ... the refrigerator. Feed again in 3-5 days. If not making bread, give away one cup or pour it out.

Mix well. Leave out of fridge all day (8 to 12 hours) or until very bubbly. Remove 1 cup and return to fridge. Keep in fridge 3 to 5 days and feed ...

Mix yeast in ... MAINTAINING SOUR DOUGH STARTER: Put initial ... days. Starter can be fed 2 or 3 times before using for bread to increase bulk if needed.

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