Food recipes
Sourdough Starter w/o Yeast
Sourdough Starter w/o Yeast Ingredients: potatoes, raw, skin water, bottled, generic honey wheat flour, white, all-purpose, unenriched Directions: Cook potato peelings until tender Set potato water aside to cool and s...
Sourdough Starter w/o Yeast
Ingredients:
potatoes, raw, skin
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
Directions:
Cook potato peelings until tender Set potato water aside to cool and settle for 1/2 hr.
Ladle off 2 c. water, leaving settlings
In a sterilized 2-quart glass/ceramic bowl, using a wooden spoon, mix honey, flour and warm water.
Mix until thick batter forms.
Leave uncovered in your kitchen for 1/2 hr.
to trap the yeast spores in the air.
Cover loosely with lightweight kitchen towel.
Let stand in warm place for 24 hours.
Stir then cover loosely.
Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour... stirring once a day.
Place in a one quart jar and store in refrigerator.
*Forevery cup of starter removed, replace with it w/ one c. of spring water and one c. of flour
*If the starter is not used within one week, you must feed it by removing a cup and replacing it w/ a c. of four and a cup of water*
If a clear liquid rises to the top of starter during storage, simply stir it back in.
*If the liquid turns a light pink, it means the starter is beginning to spoil so discard*
Store in the freezer if you like.
Just store in a roomy plastic container allowing for freezing expansion.
Ingredients:
potatoes, raw, skin
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
Directions:
Cook potato peelings until tender Set potato water aside to cool and settle for 1/2 hr.
Ladle off 2 c. water, leaving settlings
In a sterilized 2-quart glass/ceramic bowl, using a wooden spoon, mix honey, flour and warm water.
Mix until thick batter forms.
Leave uncovered in your kitchen for 1/2 hr.
to trap the yeast spores in the air.
Cover loosely with lightweight kitchen towel.
Let stand in warm place for 24 hours.
Stir then cover loosely.
Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour... stirring once a day.
Place in a one quart jar and store in refrigerator.
*Forevery cup of starter removed, replace with it w/ one c. of spring water and one c. of flour
*If the starter is not used within one week, you must feed it by removing a cup and replacing it w/ a c. of four and a cup of water*
If a clear liquid rises to the top of starter during storage, simply stir it back in.
*If the liquid turns a light pink, it means the starter is beginning to spoil so discard*
Store in the freezer if you like.
Just store in a roomy plastic container allowing for freezing expansion.