Potato water sourdough starter

Yield: 1 servings

Measure Ingredient
3 mediums Potatoes; peeled and cubed
1 quart Water
1¾ cup Flour
1 tablespoon Sugar
1 tablespoon Salt
1 pack Dry yeast
2½ cup Potato water

Recipe by: FWDS07A Patricia Dwigans Cook approximately 3 med potatoes in water until tender. Drain, reserving liquid. Use potatoes in a favorite recipe. In a medium sized mixing bowl combine flour, sugar, salt and dry yeast. Mix well. Stir in reserved potato water.

Cover with a towel or cheesecloth and place in a warm place for 1-2 days or until mixture becomes bubbly. Stir down several ties a day.

Store until needed in refrigerator in a clean plastic container with tight fitting lid. This lid must have a small hole punched init to allow gases to escape. Te to replenish add equal amounts of all purpose flour and lukewarm water at least once a week

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