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Sourdough potato bread starter

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Categories: Bakery, Basic Preparations, Breads, Pastry, Sourdough, Tarts & Pies
Yield: 1
Rating: no rating.
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Ingredients:
BEGINNING STARTER
1 packActive dry yeast
1 cupWarm water
3/4 cupSugar
3 tbspInstant potatoes
FEED FOR STARTER
3/4 cupSugar
1 cupWarm water
3 tbspInst. potato, heaping
Procedures:
1Dissolve yeast in water,add sugar & potatoes.
2Stir until dissolved.let stand at room temperature all day or overnight before refrigerating.
3Starter should be made 3-5 days before beginning bread.
4Keep starter in refrigerator 3-5 days.
5Take out and feed with feed mixture.
6After mixing in feed mixture, let starter stand at room temperature all day or night (8-12 hrs).
7Cover with a paper towel or cloth.
8It will not rise, only bubble.
9Take out one cup to use in making bread & return rest to refrigerator.
10Keep in refrigerator 3-5 days and feed again.if not making bread, after feeding, give or throw away 1 cup.
11It must be fed every 3-5 days to increase bulk.
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