[Sca-cooks] Seeking
Huette von Ahrens
ahrenshav at yahoo.com
Mon Jun 6 11:08:56 PDT 2005
I use two cups of rye flour to two cups of flat beer and let sit for 3-4 days or until it bubbles.
But then the only sour dough I make is sour dough rye bread. I suppose you could use other
flours to the same effect.
Huette
--- 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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