sourdough starter iv

Ingredients

• Servings: 2
• 4 russet potatoes, peeled
• 4 1/2 cups water
• 1 cup unbleached all-purpose flour
• 1 1/2 teaspoons white sugar
• 1/2 teaspoon salt

Recipe

Preparation Time: 35 mins Ready Time: 19 hrs 40 mins


• 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.