Mashed Potato Sourdough Starter

* Exported from MasterCook *

MASHED POTATO SOURDOUGH STARTER

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Mashed potatoes
1/4 c Sugar
2 ts Salt
1 c Warm water

Recipe by: FWDS07A Patricia Dwigans Put the 1 cup
of cooked mashed potatoes in a clean quart container.
Add sugar, salt and warm water. Mix well. Cover with a
clean cloth and place in a warm locationfor 2-3 days
or untl mixture ferments, bubbles up and smells
pleasantly sour. Use at this time or store in the
refrigerator in a clean plastic container. Cover of
container should have a small hole punched to allow
gases to escape. Sourdough breads made rom this
starter will not taste any different than any other
starter or have any of the lavor of potatoes Replenish
with equal portions of flour and warm water added to
the starter. Allow to ferment at room tep for 8-10
hours and ten return to refo. If starter is not used
and replenished once a week, stir down after 3-4
weeks, discard 1/2 of it and replenish the balance
with same recipe first used. A sprinkle of dry yeast
may be needed if starter doesn't appear bubbly and
ferented after being in use for a period of time. If a
clear liquid forms on top of mixture, simply stir down
and continue to use as needed.



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