-Robbie : -Robbie Shelton
1 : /4 c -Water
3 : c White Bread Flour
2 : tb Dry Milk
3 : tb Sugar
1 : ts Salt
3 : tb Butter
2 : ts Fast Rise Yeast -OR-
3 : ts Active Dry Yeast
***STICKY : ***STICKY SAUCE***
1/4 : c Butter
1/2 : c Brown Sugar
1/4 : c Corn Syrup (light)
1/2 : c Pecans (broken)
0: In a large glass bowl stir flours and water together with a spoon
1: Cover with a kitchen towel
2: Set aside to ferment at room temp for 2 to 3 days
3: It will begin to smell sour, but not in an unpleasant way
4: Stir in 2/3 cup flour and 1/2 cup water, cover and continue to ferment at room temp
5: Refresh starter in this way every day for 3 days
6: It will become sharper and more pungent as it sits
7: When it is sharp enough for you, begin using it to bake with
8: After using the amount of starter you need, the remaining starter should be refrigerated
9: Let it come to room temp each time you use it
10: Formatted by jayne@idt
11: net Posted to MM-Recipes Digest by Jayne Oake <jayne@idt
12: net> on Apr 04, 1998