Recipe by Dib's
The longer you keep it, tho more sour it will become!
Top Review by 907523
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
- 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
Directions See How It's Made
- 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).