Recipe, Sourdough Starters 2&3

          No. 2-- Grated Potato Starter

          2                           raw potatoes grated in bottom of the Sourdough Pot

                   1 Tbsp.                  yeast- diluted in 2 cups warm water

                   2 Tbsp.                  sugar

                                      Flour - enough to make a smooth creamy batter.

         

          Beat well. Get all lumps out at this time so it is not necessary to remove flour lumps later when ready to use starter. This starter takes longer to start working, but in a week it will be bubbling.

          No. 3--       Sourdough Starter

            In a 2-quart glass jar or an enamel or earthenware container dissolve 1 package of granular yeast in 1/4 cup water. Add 2 cups lukewarm water, preferably water in which potatoes have been cooked, 2 cups sifted flour and 1 Tbsp. each of salt and sugar. Cover the jar with a towel and let it stand in a warm place (about 80 F.) stirring the mixture daily until it is sour and bubbly.

            Each time you use part of your starter, replenish it with equal amounts of flour and water; let the starter sit at room temperature for several hours or overnight or until it again becomes full of bubbles, then cover the jar and store in the refrigerator. Starter can be kept in the refrigerator for a week or two without attention but if you are not going to use it every two weeks, it should be taken out and more flour and water added to keep it from becoming too sour. Try to maintain about 1-1/2 cups 

©Al (Alex Alexander) D Girvan 1995 All Rights Reserved.