Sourdough Starter with Vinegar
Lyman, at Sunny, Reno Nevada FROM: LYMAN EDDY (HKDS25A) Reformatted by Elaine Radis
Yield: 15 Servings

4 c lukewarm water
1 pkg activated dry yeast
1 tbsp. vinegar
1/4 c sugar
5 c unbleachd flour

Pour the water into a crock or a wide mouth gallon jar. Pour in the yeast and let it dissolve. Stir. Add vinegar, sugar and flour. Mix. Cover w/cloth and set in a warm place to sour (2 to 3 days). When activity STOPS, the mixture flattens out. An amber colored liquor comes to the top, and it SMELLS! Mix it up. It will look like whipping cream. Put it in a GLASS JAR with a screw type lid; place in refrigerator. IT WILL KEEP FOR MONTHS. Growing better as it continues to age at a very slow pace. I have no idea regarding conversion for use in bread machine. It is super in pancakes; waffles; coffee cake; rolled biscuits; quick drop biscuits; cinnamon rolls; cobbler; BREAD; cake; oatmeal cookies; etc…