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Parrott Talk-The Skeptics Don’t Understand Cabrini. Mike Parrott
Audio Post Format TheKingDude
Submitted by Jeff & Brenda Korson
Yield: 12 pretzels
Ingredients:
Sourdough Bread and Starter:
1 pkg. active dry yeast
1 1/2 c. warm water
3/4 c. sugar
3 tbsp. instant potato flakes
Instructions:
Dissolve yeast in 1/2 cup of the warm water. Add remaining 1 cup water, sugar and instant potatoes. Leave mixture out of the refrigerator for 8 to 12 hours. Then, refrigerate for 3 days. Remove from refrigerator and feed with 1 cup warm water, 3/4 cup sugar and 3 tablespoons potato flakes. Leave at room temperature for 8 to 12 hours. Pour off 1 cup of the starter to make bread. Return remaining starter to refrigerator. To keep starter going, feed every 5 to 7 days.
Instructions:
Written by: candacechurch
butter dry milk flour pretzel salt sourdough yeast
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