Name: Sourdough Starter IV
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: Russet potatoes, peeled - 4; Water - 4 ½ cups; Unbleached all-purpose flour - 1 cup; White sugar - 1 ½ teaspoons; Salt - ½ teaspoon

Ingredients for - Sourdough Starter IV

1. Russet potatoes, peeled 4

2. Water 4 ½ cups

3. Unbleached all-purpose flour 1 cup

4. White sugar 1 ½ teaspoons

5. Salt ½ teaspoon

How to cook deliciously - Sourdough Starter IV

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.