Sourdough Starter

This takes a bit of time to get ready, but not much work. My kids claim it is disgusting...but they do like the bread and it is so much cheaper than if I'd bought the equivalent at a bakery.

The original recipe comes from "Breads of the World" by Mariana Honig. If you are into baking breads this is a great resource. The book was published in 1977 - not sure if it is still in print.

• 2 cups warm water
• 3 cups flour
• 2 tsps salt
• 2 tsps sugar
• 1 envelope yeast (this might be cheating a bit, but it works to get everything going)
• 1 1/2 cups grated, raw potatoes

Using a glass, earthenware (not metal or plastic) bow, mix all ingredients well. Leave bowl uncovered in warm place for 24 hours. Then stir down, cover with saran wrap and let stand for 3-4 more days. Stir down several times a day.

The starter should now be foamy and has a sour smell. Pour into a glass jar with a lid (mason jars work great) and store in fridge. You can begin to use the starter when a layer of clear liquid appears on top.

The night before you want to bake, take the starter out of the fridge, pour into a bowl (not metal) and stir in 1 1/2 cups flour and cold water. Blend well, cover with saran wrap and store in warm place over night. The next morning stir the starter again and pour off 2 cups into a clean mason jar. This becomes your starter for next time (I try to keep two starters in the fridge in case I forget to set one aside). The remaining 2 cups of starter are what you will use for your immediate baking. See my sourdough bread recipe here.