Recipe

Basic Sourdough Starter (with Potato) Recipe

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Ingredients

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.
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