Potato Sourdough Bread starter
by Catherine Lyon
Here is my sourdough starter recipe for family favorites such as pancakes, blueberry muffins, french bread, bread sticks, and sourdough hamburger buns.
2 boiled potatoes (mashed in their own water) and just enough water to make really soupy potatoes
2 cups unbleached flour (or whole wheat, rye, etc.).
1/2 cup of honey
2 teaspoons of salt
Mix thoroughly and put into crock, stir every other day (about 4 days).
It will get bubbly and thick/sweet smelling which is good). You can use it every day after it has turned bubbly.
** Do not use metal utensils or bowls. Mix by hand, do NOT over mix with a beater.
** When you have about 1 cup of starter left in the crock, feed your starter.
When feeding your sourdough starter - add equal parts water and flour (I save my potato water from daily cooking to use in place of regular water).
When baking or cooking with sourdough, use about a cup of starter (or sponge) and use regular bread recipe (minus the yeast).
Enjoy, because baking with sourdough bread is easier than regular bread since you use the starter (sponge) instead of yeast in the recipe.
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