Sourdough Starter IV

Recipe View Prepare the Potato Infusion: In a small stock pot or medium saucepan, combine the peeled potatoes and water. Cover and bring to a boil, cooking until the potatoes are fork-tender (approximately 35 minutes). Carefully drain the cooking liquid into a large glass measuring cup, reserving the potatoes for another culinary adventure.

Recipe View Initiate Fermentation: Transfer 1 1/4 cups of the warm potato liquid to a large ceramic or glass bowl. Add the flour, sugar, and salt to the bowl. Stir thoroughly to ensure all ingredients are well combined, creating a smooth batter. Cover the bowl loosely with cheesecloth to allow air circulation while preventing contamination. Let the mixture stand at room temperature, undisturbed, until it begins to ferment and bubble, indicating active yeast development (approximately 4 days). Your starter is now ready to use in your favorite sourdough recipes!

Recipe View Storage and Feeding Protocol: Transfer the established starter to a covered plastic container for refrigeration. To maintain its vitality, feed the starter every 2 weeks. Before each feeding, discard all but 1 cup of the starter. In a separate bowl, mix 1 cup of flour and 1 cup of warm water (105 to 115 degrees F) until smooth. Add this mixture to the reserved 1 cup of starter, stirring to combine. Cover the container loosely with plastic wrap and let it sit at room temperature overnight to allow the yeast to feed. Replace the lid and return the rejuvenated starter to the refrigerator.