SOURDOUGH STARTER I
A starter good for any sourdough recipe.
Provided by Becky Richardson
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time P3DT11h20m
Yield 4
Number Of Ingredients 4
Steps:
- Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.
- On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
- Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.
Nutrition Facts : Calories 50.6 calories, Carbohydrate 11.9 g, Fat 0.1 g, Fiber 0.6 g, Protein 1 g, Sodium 3.3 mg, Sugar 9.4 g
SOURDOUGH STARTER IV
A sourdough starter that uses the liquid from boiled potatoes to attract wild yeast.
Provided by Paula
Categories Bread
Time P3DT19h40m
Yield 8
Number Of Ingredients 5
Steps:
- 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 Facts : Calories 91.5 calories, Carbohydrate 20.1 g, Fat 0.2 g, Fiber 1.7 g, Protein 2.3 g, Sodium 149 mg, Sugar 1 g
POTATO SOURDOUGH STARTER
I kept this sourdough starter going for years when my children were younger, and they loved the bread I made with it. I found the recipe recently and decided to revive it. I am also posting the bread recipe that goes with it.
Provided by Susan Feliciano
Categories Other Breads
Time 3h20m
Number Of Ingredients 10
Steps:
- 1. On day 1, stir together the sugar, hot water, potato flakes and yeast, and place in a scrupulously clean ceramic crock or large glass jar. Cover with 3-4 layers of cheesecloth and secure with large rubber band. Let set for 5 days at room temperature. This may take only 3-4 days in very warm weather.
- 2. On the 5th day, stir in the 1 cup hot water, sugar, and potato flakes. Cover and allow to set 3-5 more days. You should smell a nice sourdough aroma. Stir it down and use for baking breads.
- 3. When baking bread, always feed the remaining starter to keep it fresh and growing. Remove 1 1/2 cups of the starter for your bread, and replace it with 1 cup hot water, 3/4 cup sugar, and 3 tablespoons potato flakes each time you use it. Cover and let set at room temperature for 24 hours, then refrigerate and save for your baking. Feed it every 5-7 days. You may replace the cheesecloth with a LOOSE-fitting lid once you refrigerate it, but do not use a tight fitting lid. The sourdough starter creates gases that must have room to breathe.
- 4. To make bread, see my recipe https://www.justapinch.com/recipes/bread/bread-other-bread/potato-sourdough-bread.html.
INSTANT POTATO SOURDOUGH STARTER
Make and share this Instant Potato Sourdough Starter recipe from Food.com.
Provided by TishT
Categories Sourdough Breads
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine 1st 4 ingredients and store in covered glass container for 5 days at room temperature.
- Stir daily using wooden spoon Take out 1 cup starter for bread and store remaining in refrigerator.
- Feed starter every 3 days.
- Makes 1 cup starter every 3 days.
Nutrition Facts : Calories 401.5, Fat 0.8, SaturatedFat 0.1, Sodium 43, Carbohydrate 97.6, Fiber 3.9, Sugar 76.2, Protein 5.5
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SOURDOUGH STARTER WITH POTATO | RIPE
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- In a medium-sized saucepan add potato chunks, water to cover, bring to boil over high heat, then lower heat to maintain a slow simmer. Cook until the potatoes are so tender they fall apart, about 30 - 45 minutes. Cool and purée with an immersion blender. You'll want 2 cups of thick "potato water", so add additional water if too much has evaporated during cooking.
- Add to the 2 cups "potato water": the sugar and flour, and beat until you have a smooth, creamy batter. Place batter in a ceramic bowl and cover with a clean kitchen towel or piece of plastic wrap. Allow to ferment at warm room temperature for at least 3 days (I keep mine on top of a radiator), or until you see lots of bubbles. (Refer to the original recipe linked in post for more details.)
- At day 3, you're probably ready to bake! If you don't see lots of bubbles, feed the starter and wait 12 - 24 hours. Your starter is "active" when it smells acidic and you can see lots of bubbles.
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