Potato Water Sourdough Starterbreads 3 medium potatoes; peeled and cubed 1 quart water 1 3/4 cup flour 1 tablespoon sugar 1 tablespoon salt 1 pkg dry yeast 2 1/2 cup potato water Recipe by: FWDS07A Patricia Dwigans Cook approximately 3 med potatoes in water until tender. Drain, reserving liquid. Use potatoes in a favorite recipe. In a medium sized mixing bowl combine flour, sugar, salt and dry yeast. Mix well. Stir in reserved potato water. Cover with a towel or cheesecloth and place in a warm place for 1-2 days or until mixture becomes bubbly. Stir down several ties a day. Store until needed in refrigerator in a clean plastic container with tight fitting lid. This lid must have a small hole punched init to allow gases to escape. Te to replenish add equal amounts of all purpose flour and lukewarm water at least once a week |
