Bigabreads, italian 3/4 teaspoon yeast 1/4 cup water ----MIX AND LET SIT 10 MINUTES---- ----ADD---- 1 1/2 cup water 3 1/2 cup flour Mix into sticky dough 2 minutes by mixer or 4 minutes by hand. Cover tightly right on dough with lightly oiled plastic wrap. Let rise minimum 24 hours. It will store in refrigerator about 2 weeks or in freezer for 6 months. Starter can be kept going by adding flour and water 2:1 as necessary. |
