Potato Sourdough Bread starter

Potato Sourdough Bread starter

by Catherine Lyon
(May TX)

Here is my sourdough starter recipe for family favorites such as pancakes, blueberry muffins, french bread, bread sticks, and sourdough hamburger buns.

Sourdough Starter

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.

Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Share your Best Recipes.




Did you find this page helpful?

Sharing is a way of saying, "Thanks!"

Follow Us and Keep Up to Date






Go back to the Home Page

OTHER SECTIONS OF INTEREST

Natural PesticidesNatural Pesticides
Farm ExchangeFarm Exchange
Farmers DirectoryFarmers' Directory
Making SoapMaking Soap
Country Cooking RecipesCountry Recipes

Traditional Arts and Crafts
Country Crafts