Sourdough Potato Bread Starter

* Exported from MasterCook *

SOURDOUGH POTATO BREAD STARTER

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-JUDY GARNETT PJXG05A
-----BEGINNING STARTER-----
1 pk Active dry yeast
1 c Warm water
3/4 c Sugar
3 tb Instant potatoes
-----FEED FOR STARTER-----
3/4 c Sugar
1 c Warm water
3 tb Inst. potato -- heaping

Dissolve yeast in water,add sugar & potatoes. Stir
until dissolved.Let stand at room temperature all day
or overnight before refrigerating. Starter should be
made 3-5 days before beginning bread. Keep starter in
refrigerator 3-5 days. Take out and feed with feed
mixture. After mixing in feed mixture, let starter
stand at room temperature all day or night (8-12 hrs).
Cover with a paper towel or cloth. It will not rise,
only bubble. Take out one cup to use in making bread &
return rest to refrigerator. Keep in refrigerator 3-5
days and feed again.If not making bread, after
feeding, give or throw away 1 cup. It must be fed
every 3-5 days to increase bulk.



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