| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, Sourdough | 1 | Servings | ||
INGREDIENTS
| 1 | c | Mashed potatoes |
| 1/4 | c | Sugar |
| 2 | ts | Salt |
| 1 | c | Warm water |
INSTRUCTIONS
Recipe by: FWDS07A Patricia Dwigans Put the 1 cup of cooked mashed potatoes in a clean quart container. Add sugar, salt and warm water. Mix well. Cover with a clean cloth and place in a warm locationfor 2-3 days or untl mixture ferments, bubbles up and smells pleasantly sour. Use at this time or store in the refrigerator in a clean plastic container. Cover of container should have a small hole punched to allow gases to escape. Sourdough breads made rom this starter will not taste any different than any other starter or have any of the lavor of potatoes Replenish with equal portions of flour and warm water added to the starter. Allow to ferment at room tep for 8-10 hours and ten return to refo. If starter is not used and replenished once a week, stir down after 3-4 weeks, discard 1/2 of it and replenish the balance with same recipe first used. A sprinkle of dry yeast may be needed if starter doesn't appear bubbly and ferented after being in use for a period of time. If a clear liquid forms on top of mixture, simply stir down and continue to use as needed. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”