Sourdough starter (from scratch)
Dear Sourdough Fans:
When recently visiting Alaska,
I found some good information
on sourdough. I already am a
sourdough bread maker so I added
to my knowledge on the subject.
I bought a book called Alaska
Sourdough written by Ruth Allman.
She explained that the prospectors
in the early days had no yeast so
they made their own.
It was called" wild yeast."
I want to share this with my fellow
lovers of sourdough bread.
To begin you take two potatoes, cooked
in enough water to completely cover them
(approximately 3 cups).
Cook them until they are overdone (with
skins on).
Now mash this up all together, strain
(I used a spaghetti strainer) the skins
will lift out of the strainer and mash
the potatoes through the strainer.
Now you have a thick potato soup texture.
(about 3 cups).
Slightly cool this. Add about 2 cups of
a good flour (I use King Arthur).
Stir this well.
Don't worry about the lumps. They will dissolve.
Add a tablespoon of sugar.
Now you have the starter completed.
Stir it daily and add a little more flour
and a pinch of sugar each day as you will
notice it starting to bubble.
(keep in a warm place).
I put mine in a clear gallon jug so I can
see it bubble.
When you see an inch or more of bubbles
on the top it is ready to use.
Save 1 cup or more of the starter.
To this add warm (not hot) water and flour
like you did the first time.
Your starter is alive and active.
It can be used for many years this way.
Never does it give out unless you mistreat it.
Congratulations!
You just made your sourdough starter
with your own yeast.
Happy breadmaking.
Carol Bleich
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