8 : c Flour
2 : c Lukewarm milk
1 : /2 c Lukewarm water
1 : Cake household yeast
1 : c Sugar
1 : ts Salt
44 : Eggs (whole; beaten)
1 : c Melted butter or oleo
0: Dissolve the yeast in 2 C
1: water, then beat in 2 C
2: flour beating till there are no lumps
3: Add the onion, cover loosely with a cloth and let stand at room temp
4: for 24 hours
5: Remove the onion, beat in 1 C
6: tepid water, then 1 1/2 C
7: flour
8: Cover again and let sit 24 hours longer
9: The starter should now be pleasantly sour-smelling, almost beery + bubbly
10: Depending upon the room temp
11: a slightly shorter or longer period of fermentation may produce this result
12: The starter is now ready and can be refrigerated for up to 24 hrs
13: before use, without further feeding
14: If you must hold it longer, the night before you plan to use it add 1/2 C
15: tepid water and 3/4 C
16: flour and let stand overnight
17: You should feed the starter every 2 weeks or so, using 3 parts flour to 2 parts water
18: Let it stand overnight as before
19: Or freeze for future use
20: Just remember to thaw it, and let it ferment at room temp, before use
21: File ftp://ftp
22: idiscover
23: co
24: uk/pub/food/mealmaster/recipes/mmkah001
25: zip