Sourdough Potato Bread Starter Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-JUDY GARNETT PJXG05A,
BEGINNING STARTER
1 package: Active dry yeast,
1 cup: Warm water,
3/4 cup: Sugar,
3 tbsp: Instant potatoes,
FEED FOR STARTER
3/4 cup: Sugar,
1 cup: Warm water,
3 tbsp: Inst. potato, heaping
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
: breads