Basic Sourdough Starter (With Potato) Recipe

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Basic Sourdough Starter (With Potato) Ingredients

1 large baking potato peeled, cubed
1 cup white flour
1/2 tbsp active dry yeast
1 tsp sugar

A Recipe for
Basic Sourdough Starter (With Potato)

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

This Basic Sourdough Starter (With Potato) recipe is one of many in our Bread Category.

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This Recipe for Basic Sourdough Starter (With Potato) is one of thousands in the Recipes-to-go Bread Cookbook.

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Health food makes me sick.
Calvin Trillin

Basic Sourdough Starter (With Potato)

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Basic Sourdough Starter (With Potato) Directions

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.

Serves: 1

Basic Sourdough Starter (With Potato) Recipe brought to you by Recipes To-Go

Basic Sourdough Starter (With Potato) Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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