Potatoe Sourdough Starter, No Yeast Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
2 cup: Warm potato water, saved
From cooking peeled potatoes,
3 T: Sugar,
1/2 tsp: Salt,
1 3/4 cup: Unsifted flour,
Directions:
Mix well. Cover and set crock in a warm draft-free spot. Allow
starter to work 12-24 hours before using it inyour recipes. If you
have a gas stove, you can se the starter crrock in the oven. The
pilot light will give just enough heat to work the starter. In
mixing a sourdough starter, the amount of flour used is one of the
most important factors. A dough that is too stiff will not rise
properly, and a dough too thn will sour easily. Another hint: be
careful where you put your starter to work. As with any yeast recipe,
if it gets too hot the yeast will die, and if it gets chlled, it will
not act. You can store it in the refrigerator if you do not intend to
use it the next day. Always let it warm up to room temperature
before using it when you take it out of the refrigerator.
SEE BRUSH COUNTRY SOURDOUGH BISCUITS
Source: "BRUSH COUNTRY KITCHEN", 1975
To replenish starter, for each cup starter removed, add: 3/4 c. warm
water
1 1/2 T. sugar
1/2 ts. salt
7/8 c flour
Set crock in a warm spot to work. After 3 or 4 hours, you can use it
in your recipe or store covered in the refrigerator.
Source from luhu.jp
starter to work 12-24 hours before using it inyour recipes. If you
have a gas stove, you can se the starter crrock in the oven. The
pilot light will give just enough heat to work the starter. In
mixing a sourdough starter, the amount of flour used is one of the
most important factors. A dough that is too stiff will not rise
properly, and a dough too thn will sour easily. Another hint: be
careful where you put your starter to work. As with any yeast recipe,
if it gets too hot the yeast will die, and if it gets chlled, it will
not act. You can store it in the refrigerator if you do not intend to
use it the next day. Always let it warm up to room temperature
before using it when you take it out of the refrigerator.
SEE BRUSH COUNTRY SOURDOUGH BISCUITS
Source: "BRUSH COUNTRY KITCHEN", 1975
To replenish starter, for each cup starter removed, add: 3/4 c. warm
water
1 1/2 T. sugar
1/2 ts. salt
7/8 c flour
Set crock in a warm spot to work. After 3 or 4 hours, you can use it
in your recipe or store covered in the refrigerator.
Source from luhu.jp