Sourdough Starter
- Aramcon Recipes
- Breads
Author: Commissary
Released 31 August 2006
Commissary Highlights 1978 - 1985
1 cup flour
1 cup water
1 Tbsp. sugar
Mix all ingredients together. Let mixture stand in a warm place 2-3 days or until fermented.
Dianne Scott
The discovery of leavening or yeast-type bread was made during early days in the Middle East. It was always filled with a mystique that lay deeply embedded in the creative tradition of these early cultures. The flat unleavened bread was quickly replaced by the more palatable light-crusted bread that we know at the present time.
Today we often refer to one variety of bread as the ever popular Sour Dough variety. Dough is prepared and kept aside to ferment.