OK ... I said I'd post the recipe for my sourdough starter for you guys. Here it is ...
To make the starter you need:
2 cups of potato water
2 tablespoons granulated sugar
2 cups unbleached flour
1 packet yeast (optional)
To make the potato water, peel one or two baking potatos. Once the skin loosens, peel it off and then mash the potatos and add enough of the water you boiled them in to make what can only be described as thin potato soup. If you wind up with too much, store it in the fridge to make potato chowder or feed it to the chickens.
If you want to speed things up (flavor-wise) then now is the time to fold the yeast into the mixture.
Once starter has cooled add the sugar and unbleached flour and beat until smooth. Place in warm spot in the kitchen in a glass or ceramic pot, cover loosely with a dish towel.
Stir morning and evening for 3 days.
On the third day you should have a very loose dough with that nice sourdough smell to it.
Ok ... Now you can use your sourdough to make bread now, but it's better flavorwise to just feed it (1/2 cup flour, 1/2 cup water) and wait another 3 days.
NOW you can cook with your sourdough ...
Notes:
1. Be sure and feed your sourdough started 1/2 cup of water and 1/2 cup of flour with a bit of sugar thrown in occasional (1 tsp or so) every 3 or 4 days.
2. If you use your starter, replace the amount you removed with an equal amount of flour and water.
3. You can keep your starter in the fridge if you would like. That way you only have to feed it once a week, but the flavor will be milder.
To make the starter you need:
2 cups of potato water
2 tablespoons granulated sugar
2 cups unbleached flour
1 packet yeast (optional)
To make the potato water, peel one or two baking potatos. Once the skin loosens, peel it off and then mash the potatos and add enough of the water you boiled them in to make what can only be described as thin potato soup. If you wind up with too much, store it in the fridge to make potato chowder or feed it to the chickens.
If you want to speed things up (flavor-wise) then now is the time to fold the yeast into the mixture.
Once starter has cooled add the sugar and unbleached flour and beat until smooth. Place in warm spot in the kitchen in a glass or ceramic pot, cover loosely with a dish towel.
Stir morning and evening for 3 days.
On the third day you should have a very loose dough with that nice sourdough smell to it.
Ok ... Now you can use your sourdough to make bread now, but it's better flavorwise to just feed it (1/2 cup flour, 1/2 cup water) and wait another 3 days.
NOW you can cook with your sourdough ...
Notes:
1. Be sure and feed your sourdough started 1/2 cup of water and 1/2 cup of flour with a bit of sugar thrown in occasional (1 tsp or so) every 3 or 4 days.
2. If you use your starter, replace the amount you removed with an equal amount of flour and water.
3. You can keep your starter in the fridge if you would like. That way you only have to feed it once a week, but the flavor will be milder.
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(Cuz he's a cutie pie ... 
)
LOL
