potato sourdough starter

1 servings
1 pack Dry yeast warm water
2 tablespoons Sugar
4 cups Flour
Potato; raw quartered

Here is a recipe from Texas Highways Cookbook.

Dissolve yeast in warm water; and then mix all ingredients in a 1-gallon crock. (Do not use metal container) Cover with a close-fitting lid and let the starter rise until light (12 hours in warm weather, longer in cool weather). Do not let the starter get cold, ever. After using part of the starter, add 1 cup warm water, 2 teaspoons sugar, and enough flour to mix to the starter's original consistency. Add more potato occasionally as food for the yeast, but don't add more yeast. Use daily for best results. Starter improves with age. I am sure you will get some posts for flake starters. I do not have one.

Formatted by Elaine Radis

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