Prep 10 mins
Cook 0 mins
The longer you keep it, tho more sour it will become!
- 1 package dry active yeast
- 1 teaspoon white sugar
- 2 cups potato water, warm
- 2 cups flour
- 1 cup water
- 1 cup flour
- 1 teaspoon sugar
- Dissolve yeast and sugar in warm potato water in a stone jar or crock-and make it a really big one or a huge bowl.
- Stir in flour, mix well, andplace in a warm spot for 24-36 hours, until mixture is bubbly and sour smelling.
- Before using"feed" the starter with the feed ingredients.
- Beat in the starter well and let sit for 8-12 hours, then use.
- Always, Always keep at least 1 Tablespoon.
- starter for your new batch.
- You can keep your starter in the fridge for a few weeks, but set it out the night before you want to use it (feed it first).
I have to say this is a very good recipe. I tryed it and made your sourdough french bread. We are both 72 years old and my husband says YES this is the best. We love all your recipes and how easy it is to find what ever you want Thans again Darleen Pinckney
I have tried may starters before and they never really produced well. I used INSTANT yeast and this starter was ready to go in 24 hours! I have recipe #13716 rising in my kitchen right now and it looks great. I did however cut the recipe (13716) into 1/4 to make 1 loaf. I think my past starters didn't produce well because I was using recipes for sourdough that called for additional yeast. This made them rise to much and the bread structure broke down after second rise. So it was probably not the starters at all but the additional yeast. Never the less, this starter kick's butt and is ready to rock and roll FAST! Thank you for this recipe. By the way...Potato water refers to the water that is left over after boiling them to fork tender. The more potatoes the stronger the potato water!! And that is good!
Great starter recipe. I've used it to make sourdough potato bread, sourdough bread and sourdough pizza, all of which turned out excellent. The longer it sits, the better it gets. Thanks for sharing!