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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Sourdough Starter (With Potato)

Date Added: December 03, 2009

Ingredients:

1 Potato cubed
1 Cup Flour (up to 4)
1/2 Tablespoon Dry Yeast preferably red star
1 Teaspoon Sugar
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Directions:

1. Cook potato in water to cover until tender.

2. Pour off liquid to measure 1 c, saving potato for other use.

3. Let potato water cook to lukewarm. In a glass or ceramic bowl that has been scalded, place flour, yeast and sugar; add lukewarm potato water and stir in well.

4. Cover with plastic wrap and pierce with fork to release gases.

5. Place in a warm, draft-free location at an even 85F for 2 days; stir several times daily.

6. (do not let sourdough starter rise above 95F because higher temp are favorable to less desirable microorganisms) Refrigerate until ready to use.

7. Replenish with one c flour and 3/4 c water and let stand overnight or 12 hrs in a warm location before refrigerating again.

8. When replenishing, add lukewarm water with flour.

9. Starter should be at room temp when using in recipes, always after having stood 12 hrs from addition of replenishing flour and water.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yeast, Gluten, Potato, Natural Sweeteners allergies.
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