The Very Best Sourdough
List of Ingredients
2 cups flour (I like white wheat flour best)
2 cups mashed potatoes
2 tbsp. sugaraRecipe
I love this recipe.I've never had success with sourdough until this one was given to me by a very nice lady - Cindy Kitts.She has it from Ruth Allman's book Alaskan Sourdough.Some experiences I've made with sourdough is that you should keep it really warm, mine is on a board over the heater.Second it should never be too liquid rather like a thick pudding.All my sourdoughs that didn't develope the right yeasts were too runny.It took me about 20 tries to figure this out...Cindy gave me the advice to feed the sourdough with a tsp. of sugar once a week if it'S not used weekly and that works fine.For more on sourdough see my sourdough tips in this section, please.
Directions:With a wooden spoon mix flour, sugar and potatoes.The actual recipe calls just for these ingredients but I always have to add some water (I use the potato-water)otherwise it would be so dry mixing wouldn't be possible.Do the mixing in a ceramic bowl or so (big glasses from veggies work fine), not in a plastic bowl or metal bowl.Cover with a clean kitchen towel and let stand on a warm place for three days, stirring once or twice a day.It's supposed to be ready to use then but it's better if you wait a week or so.Then feed it with a cup of flour and a 2/3 cup of water and use after eight hours or the next day if fed in the evening.Refrigate remaining sd in a glass jar or so.Feed with one tsp. sugar once a week or try to use it once a week.
I will add my sourdough recipes soon!
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