Sourdough Starter w/o Yeast

Recipe by Aroostook
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 72hrs
YIELD: 1 pint
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook potato peelings until tender Set potato water aside to cool and settle for ½ hr. Ladle off 2 c. water, leaving settlings
  • In a sterilized 2-quart glass/ceramic bowl, using a wooden spoon, mix honey, flour and warm water.
  • Mix until thick batter forms.
  • Leave uncovered in your kitchen for ½ hr. to “trap” the yeast spores in the air.
  • Cover loosely with lightweight kitchen towel.
  • Let stand in warm place for 24 hours.
  • Stir then cover loosely.
  • Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour... stirring once a day.
  • Place in a one quart jar and store in refrigerator.
  • *Forevery cup of starter removed, replace with it w/ one c. of spring water and one c. of flour
  • *If the starter is not used within one week, you must feed it by removing a cup and replacing it w/ a c. of four and a cup of water*
  • If a clear liquid rises to the top of starter during storage, simply stir it back in.
  • *If the liquid turns a light pink, it means the starter is beginning to spoil so discard*
  • Store in the freezer if you like.
  • Just store in a roomy plastic container allowing for freezing expansion.
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