Recipe by Heli Baker
This one comes right out of Alaska and the Yukon from the gold rush. Is very simple, you just have to have patience for a few days. Is sensitive to cold, it must be kept warm. DO NOT SEAL IN A TIGHT CONTAINER.
Top Review by zfishchef'
This is one of the easiest starter's, I have never made bread, other than biscuits. I chose this one because it is the closest to authentic sour dough(married to chef) and it was great!!!! Thank you for sharing, I am now on my second batch, and will keep this starter as long as possible.
Directions See How It's Made
- Boil potatoes until they fall to pieces.
- Let cool then remove skins.
- Mash potatoes in the water to make a puree. (you need at least 2 cups)
- Pour into a large pot. (I use an old clay 4qt. bean pot).
- Mix in flour and sugar, and let sit covered in a warm place for at least 3 days stirring once or twice each day. Add water if too thick.
- After the 3rd day it should be bubbling nicely and ready to use.
- I kept my starter going for 10 yrs. and 2 moves. I just kept adding 1 C flour and 1-2 teaspoons sugar at a time to build it up, and used it a day or two later.