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Sourdough Starter IV
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Prep Time:
35 minutes
Total Time:
5500 minutes
Potato water sourdough starter for capturing wild yeast.
Ingredients:
  • 4 russet potatoes, peeled
  • 4.5 cups water
  • 1 cup unbleached all-purpose flour
  • 1.5 teaspoons white sugar
Instructions:
  • In a small stock pot or medium saucepan, simmer the potatoes in water until tender, about 35 minutes. Set aside the potatoes for later use, and save the cooking liquid in a large glass measuring cup.
  • In a large ceramic or glass bowl, combine 1 1/4 cups of potato liquid with flour, sugar, and salt. Stir well to combine. Cover the bowl with cheesecloth and allow it to sit at room temperature for about 4 days until the starter begins to ferment and bubble. Your starter is now ready to use.
  • For starter maintenance: Place in a sealed plastic container and refrigerate. Feed every 2 weeks by keeping 1 cup, discarding the rest, and combining with 1 cup flour and warm water. Let sit covered at room temperature overnight, then refrigerate.

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