|1 cup||Milk ;+1 egg = 1 1/8 C|
|4 tablespoons||Sour Dough Starter *|
|3 cups||Flour (I use bread flour)|
The recipe calls for 4 Tablespoons Sour Dough Starter, I have always used at least ½ cup and sometimes as much as one cup. Anything over ½ 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.
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