| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Thick Potato water |
| 2 |
tb |
Sugar |
| 2 |
c |
Flour (more or less) |
| 1/2 |
ts |
Yeast (use yeast only to speed action) |
INSTRUCTIONS
Dump above into Sourdough Pot.
Boil potatoes with jackets on until they fall to pieces.
Lift skins out, mash potatoes making a puree. Cool. Add more water to make
sufficient liquid, if necessary. Richter the potatoe starter, richer the
starter. Put all ingredients in pot. Beat until smooth creamy batter.
Cover. Set aside to start fermentation.
*My Note After the starter has had about 3 days to get going good, put in
refrigerator. Take out what you need to make bread, pancakes...put
equal amount of flour and water in that you take starter out. One teaspoon
of this will make a phenomenal amount of starter...this is a KILLER
sourdough.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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