2 c. flour
2 c. water
1 c. cooled potato water
1 T. yeast
Mix well and let set in a warm area until it is done fermenting. (It will separate and no more bubbles are present.) Stir well, remove 1 c. of the contents and stir in another cup of flour and 1 c. water. The new starter is ready to use after 3-4 days. The sourdough flavor will improve as your starter ages. Feed your starter several times a week. Always remove 1 c. starter then add 1 c. flour and 1 c. water or enough to make it soupy. Do not refrigerate. Leave it on the counter. Potato water is the water you boil potatoes in.
(From Wholesome Sugar-free Cooking)
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