Ingredients
- 36 hrs
- 24 hr
- 1 crock
- 1 starter in recipe
- 1,500 gr glass bowl
- 350 ml milk
- 240 gr flour
- 95 gr flour to reserved starter
- 60 ml warm water
- 4 gr dry yeast (active)
to decrease, dissolve 1 t yeast in quarter c warm water. Stir in half c milk, 0.75 c flour and the remaining starter. DO NOT USE SELF RISING FLOUR NOTE: Start bread at night to bake in the morning or vice versa. Before adding the milk and flour to remaining starter, bake your bread and judge the volume
