| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads, Sourdough |
1 |
Servings |
INGREDIENTS
| 3 |
md |
Potatoes; peeled and cubed |
| 1 |
qt |
Water |
| 1 3/4 |
c |
Flour |
| 1 |
tb |
Sugar |
| 1 |
tb |
Salt |
| 1 |
pk |
Dry yeast |
| 2 1/2 |
c |
Potato water |
INSTRUCTIONS
Recipe by: FWDS07A Patricia Dwigans Cook approximately 3 med potatoes in
water until tender. Drain, reserving liquid. Use potatoes in a favorite
recipe. In a medium sized mixing bowl combine flour, sugar, salt and dry
yeast. Mix well. Stir in reserved potato water. Cover with a towel or
cheesecloth and place in a warm place for 1-2 days or until mixture becomes
bubbly. Stir down several ties a day. Store until needed in refrigerator in
a clean plastic container with tight fitting lid. This lid must have a
small hole punched init to allow gases to escape. Te to replenish add equal
amounts of all purpose flour and lukewarm water at least once a week
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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