Recipe by Peggy L.
This recipe belonged to my grandmother and has been passed down for generations. It is easy, keeps well, and essential to have in the kitchen.
Top Review by nuttynut
Peggy, this sounds like a very interesting recipe for a starter but can you be more specific with directions? How long can I keep this starter and do I have to feed it regularly ? How much should I use if I were to add it to a bread recipe? Does anyone have any ideas? Thanks.
- 4 cups lukewarm water
- 1 package activated dry yeast
- 1 tablespoon vinegar, very important
- 5 cups unbleached flour
Directions See How It's Made
- Pour the water into crock or a wide mouth gallon jar.
- Pour in the yeast and let it dissolve. Add vinegar and flour, mix well.
- Cover with cloth and set in warm place to sour (2-3 days).
- When activity stops, the mixture flattens out.
- An amber colored liquor comes to top.
- AND IT SMELLS-- THAT'S IT.
- Mix it up.
- It will look like whipping cream.
- Put it in a glass jar with screw type lid, place in refrigerator.
- It will keep for months growing better as it continues to age at a very slow pace.
- It's super in pancakes, waffles, coffee cake, rolled biscuits, quick drop biscuits, cinnamon rolls, cobblers,bread, cake, etc.