On Line Cookbook
Sourdough Bread Starter - Witch Yeast
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
This is from the cookbook published by the Methodist Church women of Delphi, Indiana, more than a half century ago.

Celia Snyder- Champaign County Coordinator

Serves/Makes:about 2 cups

  • 1 cup (225 ml) mashed potato (can be made from instant potatoes)
  • 1/4 cup (60 ml) sugar
  • 2 tsp (10 ml) salt
  • 1 cup (225 ml) warm water, 105-115 degrees
  • Stir together in a quart glass jar, cover with a cloth and leave in a warm place (80-85 degrees) for two days or until it ferments, bubbles up, and smells pleasantly sour.
  • Use, or seal and refrigerate.
Easy to keep on hand and great for potato rolls or bread.

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.