- 2
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 envelope FLEISCHMANN'S RapidRise Yeast
- 2 cups very warm water (120o to 130oF)
Preparation
Step 1
In a large bowl, combine flour, sugar and undissolved yeast. Gradually add water to flour mixture; stir until smooth. Cover loosely; let stand in warm place until bubbly and sour-smelling, about 2 days. Starter may darken, but if it changes to another color, discard and start over. To store, cover and refrigerate until ready to use.
To replenish and keep starter alive: Once a week, stir in equal amounts of all-purpose flour and warm water (100o to 110oF). Beat until smooth. Cover and let stand in warm place until mixture is bubbly and sour-smelling and a clear liquid has formed on top, about 12 to 24 hours. Use or cover and refrigerate until ready to use.
Adjusting Dough Consistency: After mixing for a few minutes, the ingredients should turn into a smooth ball around the kneading blade. If the dough appears too stiff or too soft, add more liquid or flour in 1 teaspoon increments, until the proper consistency is reached. Do not add more than 3 to 4 teaspoons liquid or flour. The machine can not compensate for wide variations and may not bake the larger amount of dough thoroughly.