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Potato Water Sourdough Starter - Sourdough Bread Starter
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The tangy sweetness of sourdough for excellent bread products from pancakes, biscuits, breads and rolls.

Arizona Tart

Serves/Makes:About 1-1/2 Quarts of starter

  • 3 medium Potatoes, peeled and cubed
  • 4 cups (950 ml) water
  • 1-3/4 cups (425 ml) flour
  • 1 tbsp (15 ml) sugar
  • 1 tbsp (15 ml) salt
  • 1 Package Dry Yeast
  • 2-1/2 cups (600 ml) potato water
  • Cook 3 meduim potatoes in water until tender.
  • Drain; reserving all the liquid.
  • Use potatoes in a favorite recipe, if desired.
  • 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, 85 degrees (30 C.) F., for 1-2 days or until mixture becomes bubbly.
  • Stir down several times a day.
  • Store until needed in refrigerator in a clean plastic container with a tight fitting lid--this same lid must have a small hole punched in it's top to allow the gases to escape.
  • To replenish and feed (which is required to keep it alive), add equal amounts of flour and lukewarm water at least once a week.

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