Starter for the Dough for Grill 41's Tarte Flambeé
¼ cup flour
¼ cup moderately hot water, about 110 degrees
1 tablespoon sugar
1 package yeast
2 cups all-purpose flour
1 teaspoon salt
¼ cup beer
6 tablespoons (¼ cup plus 2 tablespoons) milk
1. Mix the starter ingredients together in a small bowl, cover tightly, and set aside in a warm place for 30 minutes.
2. When the starter is light and bubbly, mix the beer and milk into the mixture.
3. Put the flour and salt into a food processor, then, with the motor running, add the yeast mixture through the feeding tube. Process the dough until it forms a ball. Add very small amounts of additional flour or milk if necessary.
4. Process the ball until it is smooth, elastic, and warm, about 45 seconds to 1 minute.
Butter a medium-sized bowl, roll the ball around in the butter, then cover and let rise in a warm place until doubled. Punch down and let rise a second time. Oil a 14 x 16 inch baking sheet. Roll the dough until slightly smaller than the baking sheet. Place it on the sheet.