[Sca-cooks] Seeking

[Martinsen at ansteorra.org]

Flour & water.  Put on your shelf and feed every 3rd day 
or so.  If you bake a lot there is natural yeast in the 
air.  If you add milk, it will "sour" faster.  If you add 
sugar, it will grow a little faster.

It may take a month or so to develop into a bubbly mess, 
dependant on your ambiant yeast.

Vitha



On Mon, 06 Jun 2005 11:56:04 -0400
  wildecelery at aol.com wrote:
> I know that there was a thread on it  a while ago... 
>does anyone have a simple, quick recipe for a periodish 
>sourdough starter?
> 
> -Ardenia
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Kerri Martinsen
Hrosvitha von Celle
kerrimart at cablespeed.com