posted by jewel 11-04-100 8:34 PM
Potato Sourdough Bread Starter
3 cups water
2 cups peeled and diced potatoes
2 tablespoons sugar
2 cups flour
Place the water and potatoes in a heavy saucepan. cook covered over medium heat until the potatoes are soft. Do not drain.
Pour the cooked mixture through a sieve or ricer. Do not use an electric mixer to mash the potatoes. Let the mixture cool down and then add the sugar and flour. Cover and leave to ferment, stirring several times a day. In two or three days, the starter should smell sour. Cover and refrigerate until needed.
Final Comments:
This recipe is from The Wood Spoon by Marilyn M. Moore.
Always allow enough starter to be available for replenishing unless you plan on not using it again. Feed with equal parts water and flour.