Ingredients
8
8 servings
- •4 russet potatoes, peeled
- •4.5 cups water
- •1 cup unbleached all-purpose flour
- •1.5 teaspoons white sugar
- •0.5 teaspoon salt
Instructions
- Combine potatoes and water in a small stock pot or medium saucepan. Cover and boil until potatoes are tender, about 35 minutes. Drain cooking liquid into a large glass measuring cup. Reserve potatoes for another use.
- Transfer 1 1/4 cups of potato liquid to large ceramic or glass bowl. Add flour, sugar and salt to bowl; stir to combine. Cover bowl with cheesecloth and let stand at room temperature until starter begins to ferment and bubble, about 4 days. Starter is now ready to use.
- Storage and feeding of starter: Transfer to covered plastic container and store in refrigerator. Feed starter every 2 weeks. Begin each feeding by discarding all but 1 cup. Mix 1 cup flour and 1 cup warm water (105 to 115 degrees F) into remaining mixture. Cover with plastic; let stand at room temperature overnight. Replace lid; return to refrigerator.
Nutritional Facts
Per 8 servings
- Calories: 92
- Carbohydrate: 20g
- Fat: 0g
- Fiber: 2g
- Protein: 2g
- Sugar: 1g
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