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Basic sourdough starter (with potatoes)
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| Artist: |
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| Categories: |
Appetizers, Bakery, Breads, Sourdough, Tarts & Pies |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| | Lg baking potato peeled, cube | | 1
| cup | White flour | | 1/2
| tbsp | Active dry yeast | | 1
| tsp | Sugar |
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Procedures:
| 1 | Cook potato in water to cover until tender. | | 2 | Pour off liquid to measure 1 c, saving potato for other use. | | 3 | Let potato water cook to lukewarm. | | 4 | In a glass or ceramic bowl that has been scalded, place flour, yeast and sugar; add lukewarm potato water and stir in well. | | 5 | Cover with plastic wrap and pierce with fork to release gases. | | 6 | Place in a warm, draft-free location at an even 85f for 2 days; stir several times daily. | | 7 | (do not let sourdough starter rise above 95f because higher temp are favorable to less desireable microorganisms) refrigerate until ready to use. | | 8 | Replenish with one c flour and ?c water and let stand overnight or 12 hrs in a warm location before refrigerating again. | | 9 | When replenishing, add lukewarm water with flour. | | 10 | Starter should be at room temp when using in recipes, always after having stood 12 hrs from addition of replenishing flour and water. | | 11 | At least 1 c should remain to refrigerate. |
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