More Sourdough Starter

* Exported from MasterCook *

MORE SOURDOUGH STARTER

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Water,
1 c Sugar, and
1/2 c Potato flakes.

Now the starters. This is the starter that Connie
used. After that is an alternative for people who
have trouble with the first one.

Potato starter I:

Mix the ingredients. Cover loosely and leave in a
warm place, such as on top of a water heater, for 3 or
4 days. If the mixture starts to smell yeasty prior
to 3 or 4 days, or is ready. Go ahead and feed it and
start making bread. See the feeding directions below.
This is from the "Panola COunty Heritage Cookbook".

For people who have trouble cultivating wild yeast,
this is an alternate starter recipe.

Potato starter II: 2 evelopes (2 TBSP) active dry
yeast, 1/2 cup warm water (105 to 115 F), 1 cup warm
water (105 to 115 F), 2/3 cup sugar, and 3 TBSP
instant potato flakes.

Dissolve the yeast in 1/2 cup warm water in a medium
mixing bowl. Stir in 1 cup warm water, sugar, and
potato flakes.

Let the mixture sit out all day, then refrigerate 10
to 15 days. (A 10 day schedule works fine.) Remove
from refrigerator and feed, see the feeding
instructions below. Now you are ready to use 1 cup of
the starter to make bread.

Return the rest of the starter to the refrigerator for
another 5 to 10 days. Before making your next batch
of bread, feed the starter again.

Now that we have a starter, we need to feed it.

Feeding Recipe: Starter from recipes above, 1 cup
water, 3/4 cup sugar, and 3 TBSP instant potato flakes.

Into starter, stir ingredients well and keep at room
temperature for 10 to 12 hours.

Makes 2 - 3 cups.



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