Basic sourdough starter (with potato)
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Basic sourdough starter (with potato)
  Sourdough    Potato    Basics    Starters  
Last updated 6/12/2012 1:07:24 AM. Recipe ID 33388. Report a problem with this recipe.
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      Title: Basic sourdough starter (with potato)
 Categories: Breads, Sourdough
      Yield: 1 Servings
 
      1 lg Baking potato peeled, cubed
      1 c  White flour
    1/2 tb Active dry yeast
      1 ts Sugar
 
  Cook potato in water to cover until tender. Pour off liquid to
  measure 1 c, saving potato for other use. Let potato water cook to
  lukewarm. In a glass or ceramic bowl that has been scalded, place
  flour, yeast and sugar; add lukewarm potato water and stir in well.
  Cover with plastic wrap and pierce with fork to release gases. Place
  in a warm, draft-free location at an even 85F for 2 days; stir
  several times daily. (do not let sourdough starter rise above 95F
  because higher temp are favorable to less desireable microorganisms)
  Refrigerate until ready to use. Replenish with one c flour and 3/4 c
  water and let stand overnight or 12 hrs in a warm location before
  refrigerating again. When replenishing, add lukewarm water with
  flour. Starter should be at room temp when using in recipes, always
  after having stood 12 hrs from addition of replenishing flour and
  water. At least 1 c should remain to refrigerate.
  




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Recipe ID 33388 (Apr 03, 2005)

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