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 Sourdough Starter | Status Approved | | Name |  Sourdough Starter | | Category | The Bakery, This and That | | Serves/Yields | 1 1/2 cups about | | Source | Kate | | Difficulty | Easy | | Prep. Time | 2 to 3 weeks | | Cook Time | 30 minutes | | Introduction | | This is the method the pioneers used to make a sourdough starter. They didn't use the added yeast, but hoped that the starter would gather enough wild yeast from the air to start working. The added yeast ensures a successful
product, but you can try without and see what happ
ens. Never use metal bowls, spoons or cups as it gives the starter a tinny taste. The starter I have and use is about 150 years old and I have given out many batches to friends over the years . This is my sourdough jar pictured. | | Ingredients | | 2 cups all_purpose_flour
1 tsp dry yeast
1 tsp granulated_sugar or honey
2 baking ( russet) potatoes ,peeled ,cut up
2 cups water | | Directions | | Step: 1 | Boil potato's in the 2 cups of water until they are very very soft and falling apart. Strain potatoe water into a large glass bowl and let it cool to lukewarm. Discard the potato pulp. | | Step: 2 | Add sugar or honey, yeast and flour and mix well with a wooden spoon.
Cover the bowl with a clean dry cotton towel.
Place the bowl in a warm ,draft free place and stir everyday. The starter will start to bubble and grow. It should develop a nice yeasty/sour smell. After about 2 weeks it is ready to use. Always remember to keep a little starter back when using to start your next batch. Feed your starter every week with a little flour and warm water and some times a pinch of sugar to rev it up if it has gotten "lazy". I store my starter in a glass jar in the fridge. Let it come to room temp and feed it if it has sat for a long time unused. A thin dark liquid may develop on top, this is ok. Pour it off and add a little water and mix well. If you get too much starter, give some to a friend. |
Time submitted: Tuesday, August 08. 2006 at 20:57:16 Contributed By: Kate
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