Ruth almans sourdough starter

Yield: 6 servings

Measure Ingredient
2 cups Thick Potato water
2 tablespoons Sugar
2 cups Flour (more or less)
½ teaspoon Yeast (use yeast only to speed action)

Dump above into Sourdough Pot.

Boil potatoes with jackets on until they fall to pieces.

Lift skins out, mash potatoes making a puree. Cool. Add more water to make sufficient liquid, if necessary. Richter the potatoe starter, richer the starter. Put all ingredients in pot. Beat until smooth creamy batter. Cover. Set aside to start fermentation.

*My Note After the starter has had about 3 days to get going good, put in refrigerator. Take out what you need to make bread, pancakes...put equal amount of flour and water in that you take starter out. One teaspoon of this will make a phenomenal amount of starter...this is a KILLER sourdough.

Similar recipes