Bigabreads, italian 1/4 teaspoon active dry yeast 1/4 cup warm water 3/4 cup water; room temperature 1 tablespoon water; room temperature 1 teaspoon water; room temperature 2 1/2 cup all-purpose flour Recipe by: Carol Field - The Italian Baker Stir the yeast into the warm water and let stand until creamy, about 10 minutes. Stir in the remaining water and then the flour, 1 cup at a time. Mix with a wooden spoon for about 3 to 4 minutes. Remove to a lightly oiled bowl, cover with plastic wrap, and let rise at a cool room temperature for 6 to 24 hours. The starter will triple in volume and still be wet and sticky when ready. Cover and refrigerate until ready to use. When needed, scoop out desired amount. |
