SOURDOUGH STARTER IV
A sourdough starter that uses the liquid from boiled potatoes to attract wild yeast.
Provided by Paula
Categories Bread
Time P3DT19h40m
Yield 8
Number Of Ingredients 5
Steps:
- Combine potatoes and water in a small stock pot or medium saucepan. Cover and boil until potatoes are tender, about 35 minutes. Drain cooking liquid into a large glass measuring cup. Reserve potatoes for another use.
- Transfer 1 1/4 cups of potato liquid to large ceramic or glass bowl. Add flour, sugar and salt to bowl; stir to combine. Cover bowl with cheesecloth and let stand at room temperature until starter begins to ferment and bubble, about 4 days. Starter is now ready to use.
- Storage and feeding of starter: Transfer to covered plastic container and store in refrigerator. Feed starter every 2 weeks. Begin each feeding by discarding all but 1 cup. Mix 1 cup flour and 1 cup warm water (105 to 115 degrees F) into remaining mixture. Cover with plastic; let stand at room temperature overnight. Replace lid; return to refrigerator.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 20.1 g, Fat 0.2 g, Fiber 1.7 g, Protein 2.3 g, Sodium 149 mg, Sugar 1 g
SOURDOUGH STARTER I
A starter good for any sourdough recipe.
Provided by Becky Richardson
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time P3DT11h20m
Yield 4
Number Of Ingredients 4
Steps:
- Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.
- On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
- Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.
Nutrition Facts : Calories 50.6 calories, Carbohydrate 11.9 g, Fat 0.1 g, Fiber 0.6 g, Protein 1 g, Sodium 3.3 mg, Sugar 9.4 g
POTATO SOURDOUGH STARTER
Potato sourdough starter uses potato water and mashed potatoes to capture a yeast for sourdough bread baking. It calls for only three potatoes.
Provided by Elizabeth Yetter
Categories Bread Ingredient
Time P1DT50m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Peel and cube the potatoes.
- In a large pot, boil the potatoes in 4 cups of water until soft, about 30 minutes.
- Set a colander over a large bowl and drain the potatoes. You'll use both the potato water and the potatoes in the starter, so be sure to reserve the potato water.
- Return the potatoes to the pot and mash using a potato masher or immersion blender.
- Add the mashed potatoes to the potato water. Stir and set aside to cool until lukewarm.
- Stir in the yeast and warm water. Then mix in the bread flour, sugar, and salt.
- Cover the bowl with a clean kitchen towel and let it sit for 24 hours at room temperature.
- Pour the starter into a large jar or 2 smaller jars, cover, and store in the refrigerator. It is now ready to use in your favorite sourdough bread recipe. Enjoy.
Nutrition Facts : Calories 158 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, Sodium 1203 mg, Sugar 9 g, Fat 0 g, ServingSize 1 starter batch (6-8 servings), UnsaturatedFat 0 g
INSTANT POTATO SOURDOUGH STARTER
Make and share this Instant Potato Sourdough Starter recipe from Food.com.
Provided by TishT
Categories Sourdough Breads
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine 1st 4 ingredients and store in covered glass container for 5 days at room temperature.
- Stir daily using wooden spoon Take out 1 cup starter for bread and store remaining in refrigerator.
- Feed starter every 3 days.
- Makes 1 cup starter every 3 days.
Nutrition Facts : Calories 401.5, Fat 0.8, SaturatedFat 0.1, Sodium 43, Carbohydrate 97.6, Fiber 3.9, Sugar 76.2, Protein 5.5
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- In a medium-sized saucepan add potato chunks, water to cover, bring to boil over high heat, then lower heat to maintain a slow simmer. Cook until the potatoes are so tender they fall apart, about 30 - 45 minutes. Cool and purée with an immersion blender. You'll want 2 cups of thick "potato water", so add additional water if too much has evaporated during cooking.
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