SC - Sourdough starters

[upsxdls at okway.okstate.edu]

     The following starters come from "The Garden Way Bread Book: A Baker's 
     Almanac" by Ellen Foscue Johnson.  Garden Way Publishing. Charlotte, VT 
     05445
     
     #1 Flourless Potato Starter
     
     3 medium potatoes          4 cups water
     1 tablespoon dry yeast     3 tablespoons sugar or honey
     
     Cook potatoes in water until soft.  Drain, saving the water.  Mash the 
     potatoes, or puree in a blender  When the cooking water has cooled to 
     lukewarm, put it in a large glass, plastic or crockery bowl.  Add the other 
     ingredients, including the mashed potatoes.  Stir to mix.  Cover with a 
     towel, and let it sit in a warm place, not over 90 degrees, for two days or 
     longer.  When the mixture is frothy and smells sour, place in a covered 
     container and store in the refrigerator.
     
     #2 - Potato Water Starter
     
     1 tablespoon dry yeast     2 teaspoons sugar
     2 cups warm water in which potatoes have been cooked
     2 additional cups water    2 cups unbleached white flour
     
     Dissolve the yeast and sugar in the warm potato water.  Put in a glass, 
     plastic, or crockery bowl; cover with towel and let it sit in a warm place 
     for 48 hours.  At the end of this time stir in 2 cups warm water and 2 cups 
     flour.  Cover.  Let it stand overnight or longer, until the whole mixture 
     is frothy and smells sour.  Make sure your bowl is large enough to all for 
     expansion.  STore in a covered jar in the refrigerator.
     
     #3 - Milk Starter without Yeast
     
     3 cups milk, whole or skim         2 cups unbleached white flour.
     
     Let the milk stand in a glass, plastic or crockery bowl, covered, 
     twenty-four hours.  Stir in the flour, cover and let stand for several days 
     in a warm place.  When the mixture is bubbly and smells sour, store in a 
     covered jar in the refrigerator.  For a little extra insurance (not for the 
     purist), add one tablespoon sugar and on-half tablespoon dry yeast with the 
     flour.
     
     #4 - Raw potato starter without yeast
     
     1 cup warm water                   1 teaspoon honey
     1 cup unbleached white flour       1 cup raw, peeled, grated potato
                                           (about one medium large potato)
     
     Combine all ingredients in a plastic, glass or crockery bowl.  Cover with 
     towel and let sit in a warm place for several days, until foamy and soured. 
      Don't get impatient; it may take three to seven days.  Store in a covered 
     jar in the refrigerator.
     
     #5 - Honey starter with yeast
     
     1 tablespoon dry yeast             2 tablespoons honey
     2 cups warm water                  2 cups unbleached white flour
     
     Dissolve the yeast and honey in the water in a glass, plastic or crockery 
     bowl.  Stir in the flour.  Cover with a towel and lst sit in a warm place 
     for several days or until foamy and soured.  Store in a covered jar in the 
     refrigerator.
     
     These sour dough starters tend to foam and expand as the wild yeast 
     beasties do their thing.  I recall I have used the raw potato starter with 
     good results, but when my Herman died, I went to the health food store ad 
     purchased "sourdough starter in a packet."  Now, I guess I'll try to bring 
     another Herman to life.  Hope these recipes help.  Leanna of Sparrowhaven 
     (upsxdls at okstate.edu) 
     
     
     
     
     
     

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