“A sourdough starter that uses the liquid from boiled potatoes to attract wild yeast.” - by Paula
Ingredients
Adjust Servings
Original recipe yields 2 cups
Directions
- Combine potatoes and water in a small stock pot or medium saucepan. Cover and boil until potatoes are tender, about 35 minutes. Drain cooking liquid into a large glass measuring cup. Reserve potatoes for another use.
- Transfer 1 1/4 cups of potato liquid to large ceramic or glass bowl. Add flour, sugar and salt to bowl; stir to combine. Cover bowl with cheesecloth and let stand at room temperature until starter begins to ferment and bubble, about 4 days. Starter is now ready to use.
- Storage and feeding of starter: Transfer to covered plastic container and store in refrigerator. Feed starter every 2 weeks. Begin each feeding by discarding all but 1 cup. Mix 1 cup flour and 1 cup warm water (105 to 115 degrees F) into remaining mixture. Cover with plastic; let stand at room temperature overnight. Replace lid; return to refrigerator.
Nutrition
Amount Per Serving (8 total)
- Calories
- 92 cal
- 5%
- Fat
- 0.2 g
- < 1%
- Carbs
- 20.1 g
- 6%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"After looking at other recipes here, my wife and I decided on this one. It was very simple to make and didn't require added yeast as many others here do. The first time we used it, it wasn't quite..." See more right, but we've been using it for about 3 months since then with excellent resuts. Its got a good flavor and the dough always rises without any help from store-bought yeast. The starter itself is low maintenance and was completely unphased when I forgot to feed it for 4 weeks."
COOKS2MUCH
"Well, this starter did not work for me!! At the start of day 3 the starter was turning a reddish colour, which I learned is not a good thing. The recipe did not specify to cool off the potato water ..." See morebefore adding the other ingredients so perhaps my water was too hot to start with. If anyone knows what I did wrong, please let me know!! Thanks."
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