Total Time
35mins
Prep 15 mins
Cook 20 mins

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.

Directions

  1. Boil potatoes until they fall to pieces.
  2. Let cool then remove skins.
  3. Mash potatoes in the water to make a puree. (you need at least 2 cups)
  4. Pour into a large pot. (I use an old clay 4qt. bean pot).
  5. 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.
  6. After the 3rd day it should be bubbling nicely and ready to use.
  7. Surprise:.
  8. 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.

Reviews

(2)
Most Helpful

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.

zfishchef' November 10, 2010

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a