Sourdough Starter and Bread Recipe
Recipe for sourdough starter
Boil whole (5-6 large) potatoes with the jackets on until they fall apart. Lift out the skins and mash potatoes in the water making a puree. Cool and save 2 cups of the puree adding it to 2 cups of flour and 2 cups of sugar.
Beat it smooth, then leave loosely covered in a warm place to start fermentation. Usually there is a good effervescent action within a week. To replenish your starter, add flour, water and a pinch of sugar. Leave it to work.
A few hints for your starter.
1. If it separates, (water forming on top) stir well and add flour to make a smooth batter again.
2. Leave a cup of starter to renew.
3. Add equal amounts of flour and water the night before to replenish your starter.
4. Sugar is used to boost the enzymes, not to sweeten. Too much sugar will make it rubbery. Use Soda to sweeten.
5. Cover sourdough pot lightly...do not seal
6. Sour dough can be kept in the fridge when not needed. It takes at least a day at room temperature though, to start working again.
7. Sourdough reacts best at 68-77 degrees F
8. Do not use metal pots or spoons with sourdough. Wood or crockery are recommended as best.
To make sourdough bread
Use 2 Cups of starter
1 Cup warm potato water
1/4 cup sugar
3 Tbs. oil
1.5 tsp. salt
5 Cups of flour
Make a soft sponge mixing the starter, sugar, water, and oil. Add the flour. Set in a warm place till doubled in bulk.
Add remainder of flour to make a dough that is easy to handle.
Knead to a smooth and elastic texture.
Place in a greased bowl. Cover and let rise to double in bulk.
Knead down and let rise again.
Bench and bake for 10 min. at 500 F.
Then 45 mm at 400F.
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