Sourdough potato bread starter

Yield: 1 servings

Measure Ingredient
-JUDY GARNETT PJXG05A
1 pack Active dry yeast
1 cup Warm water
¾ cup Sugar
1 cup Warm water
¾ cup Sugar
3 tablespoons Instant potatoes
3 tablespoons Inst. potato; heaping

BEGINNING STARTER

FEED FOR STARTER

Dissolve yeast in water,add sugar & potatoes. Stir until dissolved.Let stand at room temperature all day or overnight before refrigerating.

Starter should be made 3-5 days before beginning bread. Keep starter in refrigerator 3-5 days. Take out and feed with feed mixture. After mixing in feed mixture, let starter stand at room temperature all day or night (8-12 hrs). Cover with a paper towel or cloth. It will not rise, only bubble. Take out one cup to use in making bread & return rest to refrigerator. Keep in refrigerator 3-5 days and feed again.If not making bread, after feeding, give or throw away 1 cup. It must be fed every 3-5 days to increase bulk.

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