Sourdough Starter IV

3.9
(15)

A sourdough starter that uses the liquid from boiled potatoes to attract wild yeast.

1
Prep Time:
35 mins
Additional Time:
3 days 19 hrs 5 mins
Total Time:
3 days 19 hrs 40 mins
Servings:
8
Yield:
2 cups

Ingredients

  • 4 russet potatoes, peeled

  • 4 ½ cups water

  • 1 cup unbleached all-purpose flour

  • 1 ½ teaspoons white sugar

  • ½ teaspoon salt

Directions

  1. 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.

  2. 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.

  3. 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 (per serving)

92 Calories
0g Fat
20g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 92
% Daily Value *
Total Fat 0g 0%
Sodium 149mg 6%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 2g
Vitamin C 2mg 11%
Calcium 8mg 1%
Iron 2mg 11%
Potassium 108mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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