Sourdough Starter from Potatoes

    Sourdough Starter from Potatoes

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    4days35min


    18 people made this

    A sourdough starter that uses the liquid from boiled potatoes to attract wild yeast. Excellent for making your own sourdough bread or rolls with or without a bread machine. This starter can last you for years!

    Ingredients
    Serves: 8 

    • 4 Cyprus potatoes, peeled
    • 750ml water
    • 125g plain flour
    • 1 1/2 teaspoons caster sugar
    • 1/2 teaspoon salt

    Directions
    Preparation:4days  ›  Cook:35min  ›  Ready in:4days35min 

    1. Combine potatoes and water in a saucepan. Cover and boil until potatoes are tender, about 35 minutes. Strain cooking liquid into a large glass measuring jug to cool. Reserve potatoes for another use.
    2. When cooled, transfer 275ml of potato liquid to large ceramic or glass bowl. Add flour, sugar and salt, stir to combine. Cover bowl with muslin or 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 225ml. Mix 125g flour and 225ml warm water (45 C) into remaining mixture. Cover with cling film; let stand at room temperature overnight. Replace lid; return to refrigerator.

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    Reviews (6)

    by
    7

    After looking at other recipes here, my wife and I decided on this one. It was very simple to make and didn't require added yeast as many others here do. The first time we used it, it wasn't quite right, but we've been using it for about 3 months since then with excellent resuts. Its got a good flavour and the dough always rises without any help from store-bought yeast. The starter itself is low maintenance and was completely unphased when I forgot to feed it for 4 weeks. - 29 Sep 2008

    0

    Fabulous, easy and effective sourdough starter. I made my starter 100% spelt flour, and because time was tight I left it for 6 days to develop. The bread I have baked, three loaves now, have all had that distinctive sourness you would expect. Very happy, thank you - 17 Feb 2014

    by
    0

    This starter worked great, and I had a nice starter after letting it sit for 4 days. I can't wait to let it age and develop even more tasty sourdough flavour! - 29 Sep 2008

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