Ingredients4 d 20 h 40 m servings 425 cals
- In a medium saucepan, cover potatoes with water. Cook over medium heat until tender, about 20 minutes. Remove potatoes and reserve for other use. Let cooking water cool to lukewarm.
- Mix flour and 1 cup potato water. Set aside in bowl with cloth or wax paper to cover. Mixture does not have to be mixed smooth: the batter will work out any lumps as it sits. Stir once or twice a day until it smells right. It will have a nice sourdough smell to it after about 4 or 5 days, depending on the temperature of your kitchen. You can add a teaspoon of sugar to quicken the process. If you want to speed the process even more you can add a package of yeast to the water before adding the flour. Use as directed in your favorite Sourdough Bread recipe.
Per Serving: 425 calories; 1.1 g fat; 90.7 g carbohydrates; 12.4 g protein; 0 mg cholesterol; 11 mg sodium. Full nutrition
ReviewsRead all reviews 5
I did use the additional sugar and yeast. It was outstanding. I have other starters, and this compares to the best of them. Thanks Kathy!!
This only took 3 days to make because I used sugar and yeast...my pancakes turned out awesome! Thanks for a great recipe!