Basic Sourdough Starter(With Potato)

* Exported from MasterCook *

BASIC SOURDOUGH STARTER (WITH POTATO)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Baking potato peeled, cubed
1 c White flour
1/2 tb Active dry yeast
1 t Sugar

Cook potato in water to cover until tender. Pour off
liquid to measure 1 c, saving potato for other use.
Let potato water cook to lukewarm. In a glass or
ceramic bowl that has been scalded, place flour, yeast
and sugar; add lukewarm potato water and stir in well.
Cover with plastic wrap and pierce with fork to
release gases. Place in a warm, draft-free location at
an even 85F for 2 days; stir several times daily. (do
not let sourdough starter rise above 95F because
higher temp are favorable to less desireable
microorganisms) Refrigerate until ready to use.
Replenish with one c flour and 3/4 c water and let
stand overnight or 12 hrs in a warm location before
refrigerating again. When replenishing, add lukewarm
water with flour. Starter should be at room temp when
using in recipes, always after having stood 12 hrs
from addition of replenishing flour and water. At
least 1 c should remain to refrigerate.



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