Description:

The tangy sweetness of sourdough for excellent bread products from pancakes, biscuits, breads and rolls.

Source:

Arizona Tart

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

Ingredients

• 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

Preparation

• 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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