Sourdough Starter IV recipe
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Ingredients
- 4 russet potatoes, peeled 4 ½ cups water 1 cup unbleached all-purpose flour 1 ½ teaspoons white sugar ½ teaspoon salt
Nutrition Info
- 91.5 caloriescarbohydrate: 20.1 gcholesterol: : -fat: 0.2 gfiber: 1.7 gprotein: 2.3 gsaturatedFat: : -servingSize: -sodium: 149 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Sourdough Starter IV
Directions
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Combine potatoes and water in a small stock pot or medium saucepan. Cover and boil until potatoes are tender, about 35 minutes. Drain cooking liquid into a large glass measuring cup. Reserve potatoes for another use.
Transfer 1 1/4 cups of potato liquid to large ceramic or glass bowl. Add flour, sugar and salt to bowl, stir to combine. Cover bowl with cheesecloth and let stand at room temperature until starter begins to ferment and bubble, about 4 days. Starter is now ready to use.
Storage and feeding of starter: Transfer to covered plastic container and store in refrigerator. Feed starter every 2 weeks. Begin each feeding by discarding all but 1 cup. Mix 1 cup flour and 1 cup warm water (105 to 115 degrees F) into remaining mixture. Cover with plastic, let stand at room temperature overnight. Replace lid, return to refrigerator.