Just Bread Recipes

The Process of Making Bread

2012-01-18T06:55:00.000-08:00

This is an interesting lesson on the whole theory and process of making bread, from the "Ontario Teachers' Manuals: Household Management", published by the Canadian Ministry of Education, 1916. It describes the basic ingredients in a loaf of bread, what each ingredient contributes, and what happens to the bread during kneading, rising, and baking.

Ingredients of plain bread:

1. Liquid.—
(1) It wets the mixture and causes the ingredients to adhere.
(2) It furnishes steam for a lightening gent.
(3) It allows the gluten to become sticky and elastic.
(4) It furnishes moisture for yeast plants.

2. Yeast.—It gives off carbonic acid gas, which lightens the mixture.

3. Salt.—
(1) It gives a flavour.
(2) It retards the growth of the yeast plant.

4. Flour.—
(1) It thickens the mixture.
(2) It supplies food for the yeast plant.
(3) It supplies gluten for a framework for the mixture.

Amount of ingredients for one small loaf:
Liquid—1 cup or 1/2 pt.
Salt—1/2 tsp.
Flour—About three times the amount of liquid
Yeast—Amount depends on the time given the bread to rise, as follows:
1/4 yeast cake: 12 hr. to rise
1/2 yeast cake: 5 hr. to rise
1 yeast cake: 3 hr. to rise

Process in making bread:
(1) Mixing (stirring, beating, and kneading).—
(a) This mixes the ingredients.
(b) It incorporates air to aid the yeast plant and to act as a lightening agent.
(c) It makes the gluten elastic.

(2) First rising.—This allows the yeast plants conditions and time to produce carbonic acid gas, until the dough is distended to twice its original size.

(3) Moulding.—
(a) This distributes the gas evenly throughout the loaf.
(b) It shapes the loaf.

(4) Second rising.—This again allows the yeast plants time to produce gas which will distend the dough to twice its size.

(5) Baking.—
(a) The heat of the oven expands the air and gas in the dough, which causes the gluten framework to distend.
(b) The water changes to steam, which becomes another agent in distending the gluten.
(c) The starch on the outside of the loaf becomes brown in the dry heat of the oven, while the inside starch is made soluble in the moist heat of the mixture.
(d) The gluten stiffens into the distended shape.
(e) The yeast plants are killed.

The Different Kinds of Flour

2010-02-25T14:03:00.000-08:00

From "The International Jewish Cookbook"

The housekeeper should know about the different kinds of flour. We get the bread flour from the spring wheat; the pastry flour from the winter wheat.

Bread flour contains more gluten than pastry flour and is used for bread on that account. Pastry flour having less gluten and slightly more starch is more suitable for pastry and cake mixtures and is used wherever softness and lightness are desired.

Graham flour is the whole kernel of wheat ground.

Entire wheat flour is the flour resulting from the grinding of all but the outer layer of the wheat.

Rye flour is next best to wheat flour for bread making, but is generally combined with wheal flour, since by itself it makes a sticky bread.

Cornmeal is also combined with wheat flour.

Variety bread is composed of bread flour, rye flour and cornmeal combined in one loaf.

If flour is musty; it is not kosher and must be destroyed. Keep flour either in tins or barrels in a dry atmosphere.

Egg Bread

2009-07-04T06:49:00.000-07:00

Beat two eggs very light with a pinch of salt, add two cups sifted cornmeal, then wet with a pint of buttermilk in which a teaspoonful of soda has been dissolved. Stir in a spoonful of shortening, barely melted, mix well, and pour into well greased pans or skillets, cook quickly, till the crust is a good brown, and serve immediately. Or bake in muffin moulds.

For delicate stomachs the shortening can be left out, but pans or moulds must be greased extra well. If milk is very sour, make it one-third water—this is better than putting in more soda.

From "Dishes and Beverages of the Old South", by Martha McCulloch Williams, 1913

Plain Corn Bread

2009-05-16T17:35:00.000-07:00

Sift sound fresh white cornmeal, wet with cold water to a fairly soft dough, shape it by tossing from hand to hand into small pones, and lay them as made into a hot pan well sprinkled with dry meal. The pan should be hot enough to brown the meal without burning it. Make the pones about an inch thick, four inches long, and two and a half broad. Bake quickly, taking care not to scorch, until there is a brown crust top and bottom.

For hoe-cakes make the dough a trifle softer, lay it by handfuls upon a hot-meal-sprinkled griddle, taking care the handfuls do not touch. Flatten to half an inch, let brown underneath, then turn, press down and brown the upper side.

Do not let yourself be seduced into adding salt—the delight of plain corn-bread is its affinity for fresh butter. It should be eaten drenched with butter of its own melting—the butter laid in the heart of it after splitting pone or hoe-cake. Salt destroys this fine affinity. It however savors somewhat bread to be eaten butterless.

From Dishes & Beverages of the Old South, by Martha McCulloch Williams, 1913

Making Good Dough

2009-02-19T07:28:00.000-08:00

The first step in bread making, and without doubt the most important one, is the making of the dough. It consists in moistening the flour by means of a liquid of some kind in order to soften the gluten and the starch, to dissolve the sugar, and to cement all the particles together, and then combining these ingredients. Before the ingredients are combined, however, particularly the flour, the liquid, and the yeast, they must generally be warmed in order to shorten the length of time necessary for the yeast to start growing. Much care should be exercised in heating these materials, for good results will not be obtained unless they are brought to the proper temperature. The flour should feel warm and the liquid, whether it be water or milk, should, when it is added, be of such a temperature that it also will feel warm to the fingers. If water is used, it ought to be just as pure as possible, but if milk is preferred it should be used only after it has been scalded. The yeast should be dissolved in a small quantity of lukewarm water. Hot water used for this purpose is liable to kill the yeast and prevent the bread from rising, whereas cold water will retard the growth of the yeast.

Bread Recipes: Stirred Brown Bread

2009-02-17T07:50:00.001-08:00

From the Boston Cooking School Magazine (Fannie Farmer)

Measure three cups of graham flour into a large mixing-bowl; add one cup of bran, and sift on to these one cup and one-half of white flour, to which one and one-fourth a teaspoonful of salt has been added. Stir together until mixed.

Dissolve one teaspoonful of baking soda in a tablespoonful of hot water, and add to two cups of buttermilk. Melt two tablespoonfuls of butter and one of any preferred substitute, mix with one-half a cup of molasses, stir into the buttermilk, and add all to the dry ingredients, stirring vigorously. Lastly, add one-half a compressed yeast cake to the batter, and stir again until the yeast is thoroughly incorporated with the batter, which should be very stiff.

Place in a greased bread pan, cover, set in a warm place until batter has risen to top of pan or doubled in bulk. Bake one hour in an oven with gradually increasing heat.

This bread keeps fresh for a long time, and is particularly good sliced thin for sandwiches.

Salt-Rising Bread

2009-02-02T19:57:00.000-08:00

While getting breakfast in the morning, as soon as the tea-kettle has boiled, take a quart tin cup or an earthen quart milk pitcher, scald it, then fill one-third full of water about as warm as the finger could be held in; then to this add a teaspoonful of salt, a pinch of brown sugar and coarse flour enough to make a batter of about the right consistency for griddle-cakes. Set the cup, with the spoon in it, in a closed vessel half-filled with water moderately hot, but not scalding. Keep the temperature as nearly even as possible and add a teaspoonful of flour once or twice during the process of fermentation. The yeast ought to reach to the top of the bowl in about five hours. Sift your flour into a pan, make an opening in the centre and pour in your yeast. Have ready a pitcher of warm milk, salted, or milk and water (not too hot, or you will scald the yeast germs), and stir rapidly into a pulpy mass with a spoon. Cover this sponge closely and keep warm for an hour, then knead into loaves, adding flour to make the proper consistency. Place in warm, well-greased pans, cover closely and leave till it is light. Bake in a steady oven, and when done let all the hot steam escape. Wrap closely in damp towels and keep in closed earthen jars until it is wanted.

This, in our grandmothers' time, used to be considered the prize bread, on account of its being sweet and wholesome and required no prepared yeast to make it. Nowadays yeast-bread is made with very little trouble, as the yeast can be procured at almost any grocery.

Norwegian Rolls

2008-08-21T06:07:00.000-07:00

Two pounds and a half of flour, a pint and a half of milk, half a pound of butter, six ounces of sugar, one even teaspoonful of cardamom seeds pounded fine, and one cake of compressed yeast. Melt the butter in the milk, mix the sugar, flour and cardamom together and stir the butter and milk into it with the yeast cake dissolved in a little milk, mix thoroughly and set to rise. When it is nicely raised, roll out the dough and cut with a biscuit-cutter, put in pans to rise again,--if they can be raised over steam it is better. When light bake in a quick oven. If zwieback are wanted, cut the biscuit in half when cold and set them in the oven to brown. If wanted very nice, brush each half over with white of egg and sprinkle with sugar and chopped almonds.

The cardamom seed may be omitted if not liked.

Bread Recipes: Whole Wheat Popovers

2008-08-20T15:55:00.001-07:00

Put two-thirds cup of whole wheat meal, one and two-thirds cup of white flour, and one-half level teaspoon of salt into a sifter and sift three times. Pour two cups of milk on slowly and stir until smooth. Beat two eggs five minutes, add to the first mixture, and beat again for two minutes. Turn into hot greased iron gem pans and bake half an hour in a rather quick oven.

English Muffins

2008-08-13T08:58:00.000-07:00

One pint milk, two level tablespoons shortening (butter or lard), two level teaspoons sugar, one level teaspoon salt, one yeast cake dissolved in one-fourth cup lukewarm water, flour. Scald the milk and add the shortening, sugar, and salt. When lukewarm add the yeast and sufficient flour to make a good batter. Here one's judgment must be used. Beat well and let rise until double in bulk. Warm and butter a griddle and place on it buttered muffin rings. Fill not quite half full of the batter, cover and cook slowly until double, then heat the griddle quickly and cook for about ten minutes, browning nicely underneath. Then turn them and brown the other side. When cool split, toast and butter.

This vintage recipe is from "Good Things to Eat as Suggested by Rufus" by Chef Rufus Estes, 1911.

Oatmeal Nut Bread

2008-08-12T04:40:00.001-07:00

1 cake compressed yeast
2 cups boiling water
1½ cup lukewarm water
2 cups rolled oats
1 teaspoon salt
¼ cup brown sugar or 2 tablespoons corn syrup
2 tablespoons fat
4 cups flour
½ cup chopped nuts.

Pour two cups of boiling water over oatmeal, cover and let stand until lukewarm. Dissolve yeast and sugar in one-half cup lukewarm water, add shortening and add this to the oatmeal and water. Add one cup of flour, or enough to make an ordinary sponge. Beat well. Cover and set aside in a moderately warm place to rise for one hour.

Add enough flour to make a dough—about three cups, add nuts and the salt. Knead well. Place in greased bowl, cover and let rise in a moderately warm place until double in bulk—about one and one-half hour. Mould into loaves, fill well-greased pans half full, cover and let rise again one hour. Bake forty-five minutes in a moderate oven.

Almond Poppyseed Bread

2008-02-01T05:09:00.000-08:00

1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/3 cup poppy seeds
8 Tbs. (1 stick) unsalted butter, at room temperature
1/4 cup almond paste
1 cup sugar
2 eggs
1/2 cup milk

This recipe calls for almond paste, which is a blend of blanched ground almonds, sugar, and glycerin or another liquid. Sometimes almond extract is added to intensify the flavor. The paste is available in most supermarkets.

Preheat an oven to 350F. Grease and flour a 1-lb. loaf pan.

In a small bowl, stir and toss together the flour, baking powder, salt and poppy seeds. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter and almond paste on medium speed until smooth and light, 3 to 4 minutes. While the mixer is still running, slowly add the sugar and continue beating until light and fluffy, 3 to 4 minutes; stop the mixer occasionally and scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Reduce the speed to very low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, blending each addition until just incorporated; stop the mixer occasionally and scrape down the sides of the bowl.

Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and cool for 15 minutes, then turn the loaf out onto the rack to cool completely.

Makes 1 loaf

Grandma's Cornbread

2008-02-01T05:04:00.000-08:00

1 cup Yellow Corn Meal
1 cup of all-purpose flour
half cup granulated sugar
1 tbsp. baking powder
1 tsp. salt
1 cup milk
1 third cup vegetable oil
3 large eggs lightly beaten

Preheat oven to 400 degrees Fahrenheit. Place two tbsp. shortening in 8 inch square baking pan. Place in hot oven until shortening is melted. Combine dry ingredients in medium sized bowl. Combine milk, oil and eggs in small bowl. Mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.

Zucchini Breakfast Bread

2008-01-27T19:30:00.000-08:00

3 large eggs, beaten
1¾ cups sugar
½ cup vegetable oil
½ cup cinnamon applesauce
1 Tbsp vanilla extract
2 cups zucchini, shredded or grated
3 cups self-rising flour
½ cup walnuts or pecans, chopped

Preheat the oven to 350° F. Spray a non-stick 9- by 5-inch loaf pan with cooking spray. In a large bowl, whisk together the beaten eggs, sugar, oil, applesauce, and vanilla. Dump in the zucchini. Stir with a large spoon. Sprinkle in flour. Stir well.

Pour batter in the loaf pan. Sprinkle nuts over the batter. Bake for 1 hour, or until a toothpick comes out clean. Cool for 15 minutes on a cooling rack.

Loosen bread from the sides and remove the bread to cool completely on the rack. Once cool, slice and serve. (Hint: The bread slices even better when partially frozen.) Store individually wrapped leftovers in the freezer.

Note: If you don’t have 3 cups of self-rising flour, you can use 3 cups of all-purpose flour + 4 teaspoons baking powder + ¼ teaspoon salt.

Banana-Nut Bread

2008-01-26T07:40:00.000-08:00

1 cup ripe bananas, mashed
⅓ cup buttermilk, low-fat
½ cup brown sugar, packed
¼ cup soft (tub) margarine
1 egg
2 cups all-purpose flour, sifted
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup pecans, chopped

1. Preheat oven to 350º F. Lightly oil two 9- by 5-inch loaf pans.
2. Stir together mashed bananas and buttermilk; set aside.
3. Cream brown sugar and margarine together until light. Beat in egg. Add banana mixture; beat well.
4. Sift together flour, baking powder, baking soda, and salt; add all at once to liquid ingredients. Stir until well blended.
5. Stir in nuts and turn into prepared pan.
6. Bake for 50-55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan.
7. Remove from pan and complete cooling on a wire rack before slicing.

Good-for-You Cornbread

2008-01-26T07:38:00.000-08:00

Use 1% buttermilk and a small amount of margarine to make this cornbread lower in saturated fat and cholesterol.

1 cup cornmeal
1 cup flour
¼ cup white sugar
1 tsp baking powder
1 cup buttermilk, low-fat
1 egg, whole
¼ cup soft (tub) margarine
1 tsp vegetable oil (to grease baking pan)

1. Preheat oven to 350° F.
2. Mix together cornmeal, flour, sugar, and baking powder.
3. In another bowl, combine buttermilk and egg. Beat lightly.
4. Slowly add buttermilk and egg mixture to the dry ingredients.
5. Add margarine and mix by hand or with a mixer for 1 minute.
6. Bake for 20-25 minutes in an 8- by 8-inch greased baking dish. Cool.
7. Cut into 10 squares.

Whole Wheat Rolls

2008-01-26T07:33:00.000-08:00

(Sufficient for 3 Dozen Rolls)

* 1 pt. lukewarm milk
* 1 cake compressed yeast
* 1 tsp. salt
* 3 Tb. sugar
* 4 Tb. fat
* 2 c. white flour
* 4 c. whole-wheat flour
* 1/2 c. white flour additional for kneading

Set a sponge with the lukewarm milk, in which are put the yeast cake, salt, sugar, fat, and white flour. Allow this to become very light, and then add the whole-wheat flour. Knead this dough and allow it to double in bulk. Then shape it into rolls, allow them to rise, and bake for 15 to 20 minutes.

Dinner Rolls

2008-01-26T07:32:00.000-08:00

(Sufficient for 1-1/2 Dozen Rolls)

* 1 cake compressed yeast
* 1 c. lukewarm milk
* 2 Tb. sugar
* 2 Tb. fat
* 1 tsp. salt
* 3 c. white flour
* 1 egg white
* 1/2 c. white flour additional for kneading

Dissolve the yeast in some of the lukewarm milk. Put the sugar, fat, salt, and dissolved yeast in the mixing bowl, and pour the remainder of the milk over these ingredients. Stir half of the flour into this mixture and allow the sponge to rise. When it is light, add the egg white, which should first be beaten, and the remainder of the flour, and then knead the dough. Let the dough rise until it doubles in bulk. Roll out the dough until it is 1/2 inch thick, and then cut out the rolls with a small round cutter. Place these in a shallow pan and let them rise until they are light. Then glaze each one with the white of egg to which is added a little water and bake them in a hot oven for about 15 minutes.

Parker House Rolls

2008-01-26T07:12:00.000-08:00

(Sufficient for 3 Dozen Rolls)

* 1 cake compressed yeast
* 1 pt. lukewarm milk
* 4 Tb. fat
* 2 Tb. sugar
* 1 tsp. salt
* 3 pt. white flour
* 1 c. white flour additional for kneading

Dissolve the yeast in some of the lukewarm milk. Pour the remainder of the warm milk over the fat, sugar, salt, and dissolved yeast, all of which should first be put in a mixing bowl. Stir into these ingredients half of the flour, and beat until smooth. Cover this sponge and let it rise until it is light. Add the remainder of the flour, and knead until the dough is smooth and does not stick to the board. Place the dough in a greased bowl, and let it rise again until it doubles in bulk. Roll the dough on a molding board until it is about 1/4 inch thick. Then cut the rolled dough with a round cutter; brush each piece with soft butter; mark it through the center, as at b, Fig. 19, with the dull edge of a kitchen knife; and fold it over, as at c. Place the pieces of dough thus prepared in shallow pans, about 1 inch apart, and let them rise until they are light, when each roll will appear like that shown at d. Then bake them in a hot oven for about 15 minutes.

Rustic Dinner Rolls

2008-01-26T07:11:00.000-08:00

2 1/2 tsp. active dry yeast
1 2/3 cups warm water
4 cups bread flour
1/4 cup wheat gluten
2 tsp. salt
Cornmeal for dusting

In a small bowl, stir the yeast and water together and let stand until bubbly on the top, 2 to 3 minutes.

In the bowl of an electric mixer, combine the flour, gluten, salt and yeast mixture. Using the dough hook attachment, knead the mixture on medium-low speed to form a soft, smooth and elastic dough, 8 to 10 minutes. Turn the dough out onto a lightly floured surface and shape it into a ball, then return it to the bowl. Cover the bowl tightly with plastic wrap, set in a warm place and let the dough rise until doubled in volume, about 1 1/2 hours.

Gently punch the dough down to remove the larger air pockets, turn it out onto a lightly floured surface and let rest for 5 minutes. Divide the dough into 8 pieces and, with floured hands, gently shape each piece into a ball, stretching the sides of the dough down and under. Pinch the seam beneath each ball to seal it.

Dust the shallow dish of a round stoneware baker with cornmeal. Place 7 balls of dough in a circle, seam side down, and place the last ball in the center. Cover with the lid and let rise until doubled in volume, 45 minutes to 1 hour.

Meanwhile, position a rack in the lower third of an oven and preheat to 375 deg. F.

Transfer the baker to the oven and bake until the rolls are golden and sound hollow when tapped on the bottom, 45 to 50 minutes. Transfer the rolls to a wire rack and cool slightly before serving.

Yields: 8 rolls

Army Bread

2008-01-26T07:06:00.002-08:00

Ingredients: salt, water, flour, lard, and powdered yeast.

1. Into a bowl, pour four cups lukewarm water. Dissolve two tablespoons yeast, then mix in four cups unsifted flour. Let sponge sit covered with a towel in a warm place, for one hour.

2. Then, add five more cups lukewarm water, two tablespoons salt and seven to nine cups flour till doughy consistency is reached. Mix well, kneading in bowl. Set aside in warm place for one hour, covered.

3. Return and knead dough on a flat lightly floured surface. Return to bowl, coat surface with lard and set aside for one hour.

4. Then, knead dough lightly, cut into twenty ounce loaves. Place into greased pans, coating loaves again lightly with lard. Cover and let rise.

5. When sufficiently risen, use a peel to place the pans into the oven which is preheated to 400°. Bake 30 to 45 minutes or until golden brown. Remove, coat freshly baked bread with lard.

6. Recipe will make approximately eight eighteen-ounce loaves.

New England Brown Bread

2008-01-26T07:06:00.001-08:00

1 1/2 cups stale bread
Rye meal, Granulated corn meal, Graham flour (1 1/2 cups each)
3 1/4 cups cold water
3/4 cup molasses
1 1/2 teaspoons salt
3 teaspoons soda

Soak bread in two cups of the water over night. In the morning rub through colander, add molasses, dry ingredients mixed and sifted, and remaining water. Stir until well mixed, fill buttered one-pound baking-powder boxes two-thirds full, cover, and steam two hours.

Rye Bread

2008-01-26T07:05:00.003-08:00

1 cup scalded milk
1 1/2 teaspoons salt
1 cup boiling water
1/4 yeast cake dissolved in 1/4 cup lukewarm water
1 tablespoon lard
1 tablespoon butter
3 cups flour
1/3 cup brown sugar
Rye meal

To milk and water add lard, butter, sugar, and salt; when lukewarm, add dissolved yeast cake and flour, beat thoroughly, covel', and let rise until light. Add rye meal until dough is stiff enough to knead; knead thoroughly, let rise, shape in loaves, let rise again, and bake.

Rolled Oats Bread

2008-01-26T07:05:00.001-08:00

2 cups boiling water
1/2 yeast cake dissolved in 1/2 cup lukewarm water
1/2 cup molasses
1/2 tablespoon salt
1 cup rolled oats
1 tablespoon butter
5 cups flour

Add boiling water to oats and let stand one hour; add molasses, salt, butter, dissolved yeast cake, and flour; let rise, beat thoroughly, turn into buttered bread pans, let rise again, and bake. To make shaping of biscuits easy, take up mixture by spoonfuls, drop into plate of flour, and have palms of hands well covered with flour before attempting to shape, or drop from spoon into buttered muffin tins.

Oven Bread

2008-01-26T07:04:00.001-08:00

1 package dry yeast
1/2 cup shortening
1/4 cup honey or sugar
1/2 teaspoon salt
1 cup warm water
4 cups all purpose flour

Dissolve yeast in 1/4 cup of warm water. Mix and set aside. Mix shortening, honey or sugar and salt in large bowl. Add 1 cup very warm water, and stir well. When mixture cools to room temperature, mix well with the yeast mixture. Add 4 cups of flour, stirring well after each cup. Knead dough on a floured surface until it is smoothed or softened (about 15 minutes). Place dough in large bowl; cover with cloth; and put in warm place until dough doubles in size. Knead again. Divide dough into two equal parts. Shape each into loaves or rounds. Place the loaves on a well-greased cookie sheet, cover with cloth and allow to rise in a warm place. Place loaves in a preheated 400-degree oven and bake until lightly browned (about 1 hour). Use oven's middle rack and place a shallow pan of water on the bottom of the oven.

This recipe yields 2 loaves of sweet smelling oven bread. Enjoy it with a bowl of green chile stew, or with butter.

Classic Sourdough Bread

2008-01-26T06:59:00.000-08:00

2 cups lukewarm water (90 to 100F)
1/3 cup plain yogurt
2 cups unbleached bread flour
1/4 cup nonfat dry milk powder or 1/4 cup dry
buttermilk powder

In a bowl, whisk together the water and yogurt. Add the flour and dry milk powder and beat until well blended and smooth. Transfer the mixture to a 1-quart glass jar, ceramic crock or plastic container. Cover loosely with plastic wrap or a double thickness of cheesecloth and let stand at room temperature for 48 hours, stirring the mixture with a whisk twice each day. It will be bubbly, with a fresh sour smell and the consistency of pancake batter. A clear or pale yellow liquid will form on the top; just stir it back in. If the liquid is any other color (such as pink or green), discard the starter and make a new batch. Cover loosely with plastic wrap and store in the refrigerator.

To use the starter, measure out the amount called for in a recipe and let stand at room temperature until it starts to bubble, about 1 hour. To feed the remaining starter, add 1 cup flour and 1 cup water, stir to incorporate, and let stand at room temperature for 24 to 48 hours to begin fermenting again. Store in the refrigerator, covered loosely. Makes 3 cups.