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Alaskan Sour Dough Starter




Source of Recipe


Originally posted to breadnet.net by Carole Bleich


List of Ingredients




2 potatoes
2 C GF flour
1 T sugar

Recipe



To begin you take two potato's, cooked in enough water to completely cover them (approximately 3 cups.) Cook them until they are overdone (with skins on).

Mash this up all together, strain (I used a spaghetti strainer.) The skins will lift out of the strainer and mash the potatoes through the strainer. Now you have a thick potato soup texture. (about 3 cups).

Slightly cool this. Add about 2 cups of a good flour (I use King Arthur). Stir this well. Don't worry about the lumps. They will dissolve. Add a tablespoon of sugar.

Now you have the starter completed. Stir it daily and add a little more flour and a pinch of sugar each day as you will notice it starting to bubble. (keep in a warm place). I put mine in a clear gallon jug so I can see it bubble.

When you see an inch or more of bubbles on the top it is ready to use.

Save 1 cup or more of the starter. To this add warm (not hot) water and flour like you did the first time. Your starter is alive and active. It can be used for many years this way. Never does it give out unless you mistreat it. Congratulations you just made your sourdough starter with your own yeast.