Sourdough Starter IV

Sourdough Starter IV
Special Recipe : Sourdough Starter IV

Summary

Sourdough Starter IV

A sourdough starter that uses the liquid from boiled potatoes to attract wild yeast.

Servings 0}

Integrated

  • 4 medium (2-1/4"to 3"dia, raw)s russet potatoes, peeled
  • 4u20091/2 cups water
  • 1 cup unbleached all-purpose flour
  • 1 1/2 teaspoons white sugar
  • 1/2 teaspoon salt

Directions

  1. 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.

  2. 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.

  3. 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.

Per Serving:

  • 91.5 calories
  • protein 2.3g 5% DV
  • carbohydrates 20.1g 7% DV
  • fat 0.2g
  • cholesterolmg
  • sodium 149mg 6% DV.

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