1 c Milk ;+1 egg = 1 1/8 C 1 1/2 ts Salt
4 tb Sour Dough Starter * 3 tb Butter
3 c Flour (I use bread flour) 1 pk Yeast
3 tb Sugar
The recipe calls for 4 Tablespoons Sour Dough Starter, I have always
used at least 1/2 cup and sometimes as much as one cup. Anything over
1/2 cup, you will need to cut the milk and flour or it will rise way
out of the pan. SOUR DOUGH STARTER (Hitachi’s Recipes) 1. 2 Cups warm
water or warm potato water and 2 cups flour. 2. 2 Cups warm milk and
2 cups flour. flour. 3.1 pk yeast 2 cups warm water or milk and 2
cups flour I use #3. Put flour in crock, plasticware or jar in a warm
(not hot) place. Add water, milk or potato water. Let set for about
4 or 5 days until bubbly, then use in recipes. this is not my recipe
found it in a file don’t know who did it.
Yields
1 servings
