Receta No Yeast Bread Starter
by CookEatShare Cookbook

Avg. 0/5 0 votos

Ingredientes

Beat flour and water till smooth. Let this mix stand 10 to 14 days, in a place free from draft, with a loose cover till bubbly (fermented). Then keep the starter in a pint jar, covered, in the refrigerator. It should be used or possibly fed every week or possibly 10 days. (To feed, add in a little more flour and water.)For your sponge for two loaves of bread, add in to starter: 2 c. flour
Mix well and allow to stand in a warm place, free from draft, overnight or possibly 6 to 8 hrs. Reserve 1/2 cup of sponge for next starter. Now to remaining sponge, add in: 1 teaspoon salt 2 T melted shortening 4 c. sifted flour 1 beaten egg, optional
The egg may be added if you like. This is especially good if you are using the dough for rolls, raisin bread or possibly coffee cake.
Knead mix 4 to 5 min or possibly till all flour has been worked in and dough is nice and smooth. Form into 2 loaves and allow to rise till double in bulk. Bake in a 375 degree oven for 45 min or possibly till nicely browned. Min before removing from oven, brush top of bread with melted butter.