Recipe

Basic Sourdough Starter (with Potato) Recipe


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Ingredients
  • 1/4 c Warm water
  • NFXS18B
  • 3/4 c Milk
  • 1 ts Active dry yeast
  • 1 c Flour

Directions
  • Step #1 Dissolve yeast in warm water in 3-qt glass bowl.
  • Step #2 stir in the milk.
  • Step #3 stir in the flour slowly.
  • Step #4 Beat until smooht.
  • Step #5 Cover with towel; let this stand in warm, draft-free place until starter begins to ferment, about 24 hrs.
  • Step #6 (bubbles will appear on surface of starter) If starter has not begun fermentation after 24 hr, discard & begin again.
  • Step #7 If fermentation has begun, stir well; cover tightly with plastic wrap & return to warm, draft-free place.
  • Step #8 let this stand until foamy, 2-3 days.
  • Step #9 When starter has become foamy, stir well; pour this into 1-qt crock or glass jar with tighlty fitting cover.
  • Step #10 store this in frig.
  • Step #11 Starter is ready to use when a clear liquid has risen to top.
  • Step #12 Stir before using.
  • Step #13 Use 1 c starter in recipe; reserve remaining starter.
  • Step #14 Add 3/4 c milk & 3/4 c flour to reserved starter.
  • Step #15 Store covered at room temp until bubbles appear, about 12 hrs, put in the fridge.
  • Step #16 Use starter regularly, every week to 10 days.
  • Step #17 If the volume of the breads you bake begins to decrease, dissolve 1 t yeast in 1/4 c warm water.
  • Step #18 stir in the 1/2 c milk, 3/4 c flour & the remaining starter.
  • Step #19 DO NOT USE SELF RISING FLOUR NOTE: Start bread at night to bake in the morning - or vice versa.
  • Step #20 Before adding the milk & flour to remaining starter, bake your bread and judge the volume.
  • Enjoy the BASIC SOURDOUGH STARTER (WITH POTATO) recipe

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