Active dry yeast 2¼ tsp.
Water (110°F/43°C) 2 cups
Bread our 3½ cups
Sugar 1 tbsp.
In 4-qt. glass container, dissolve yeast in water (110°F/43°C); let stand 5 minutes,
then add our and sugar. Stir with plastic or wooden spoon until blended. Mixture
will be thick; remaining lumps will dissolve during fermentation process. Cover
loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times
a day. Starter will “rise and fall” during fermentation period and become thinner
as it stands. Sitting temperature of 80°F/27°C is best for sour avor to develop.
When starter is developed, it is bubbly and may have yellow liquid layer on top;
stir before using. It may be used for baking or placed in the refrigerator to use later;
cover loosely.
To use starter, measure amount specied in recipe. After refrigeration, let container
of starter come to room temperature before measuring – about 4 hours.
Water (80°F/27°C) ½ cup + 1 tbsp. ¾ cup ¾ cup + 1 tbsp.
Starter
(see above recipe)
¾ cup 1 cup 1¼ cup
Sugar 2 tsp. 1 tbsp. 4 tsp.
Salt 1 tsp. 1½ tsp. 2 tsp.
Bread our 2 cups 3 cups 4 cups
Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp.
Select White
Course
1 1 1
Select Rapid White 2 2 2
Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.
Eggs, large; room
temperature
1 1 2
plus enough water
(80°F/27°C) to equal
¾ cup + 2 tbsp. 1 cup + 3 tbsp. 1
1
/3 cups
Oil 2 tbsp. 3 tbsp. ¼ cup
Honey 2 tbsp. 3 tbsp. ¼ cup
Salt 1 tsp. 1½ tsp. 2 tsp.
Dry milk 1 tbsp. 2 tbsp. 2½ tbsp.
Bread our 2 cups 3 cups 4 cups
Cornmeal ¼ cup
1
/3 cup ½ cup
Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp.
Select White Course 1 1 1
Select Rapid White 2 2 2
Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.
