Title: Sourdough Potato Bread Starter
Categories: Bread Base
Yield: 1 Servings
| BEGINNING STARTER |
| 1 | pk | Active dry yeast |
| 1 | c | Warm water |
| 3/4 | c | Sugar |
| 3 | tb | Instant potatoes |
| FEED FOR STARTER |
| 3/4 | c | Sugar |
| 1 | c | Warm water |
| 3 | tb | Inst. potato; heaping |
Dissolve yeast in water,add sugar & potatoes. Stir until dissolved.Let
stand at room temperature all day or overnight before refrigerating.
Starter should be made 3-5 days before beginning bread. Keep starter in
refrigerator 3-5 days. Take out and feed with feed mixture. After mixing in
feed mixture, let starter stand at room temperature all day or night (8-12
hrs). Cover with a paper towel or cloth. It will not rise, only bubble.
Take out one cup to use in making bread & return rest to refrigerator. Keep
in refrigerator 3-5 days and feed again.If not making bread, after feeding,
give or throw away 1 cup. It must be fed every 3-5 days to increase bulk.