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)
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
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| Miss Piggy, on eating Chinese Food |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
This Recipe for Basic Sourdough Starter (With Potato) is one of thousands in the Recipes-to-go Bread Cookbook.
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Food is an important part of a balanced diet. |
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This is a recipe for Basic Sourdough Starter (With Potato) from the recipe cookbook of Recipes-to-go (Bread)
Herb Tip |
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Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
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Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
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Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
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