Post by Shalali on Sept 8, 2006 16:48:53 GMT -5
From The Good Cook: Breads Copyright 1981 Time-Life International Pg 167
2 cups flour
1 medium-sized potato
about 2 cups water
1/2 cup sugar
Boil the potato in water to cover for 20 minutes or until tender. Pour the cooking liquid into a 2-cup measuring cup and let it cool until tepid. Peel the potato and mash it thoroughly in a bowl. If necessary, add enough tepid water to the cooled cooking liquid to make 2 cups of liquid. Stir the cooking liquid, flour, and sugar into the mashed potato to make a thick batter.
Cover the bowl with a plastic wrap and enclose it in a large towel or blanket. Set the starter mixture in a warm (80 degrees to 85 degrees F) place - next to a radiator, for example or near the switched-on oven light of an electric oven or the pilot light of an unlighted gas oven - for 24 hours before uncovering and checking it. The mixture is ready to use when it is bubbly and has a sour smell; if liquid has formed on the top, it should be stirred in before use. If the mixture is unchanged, re-wrap it and return it to the warm place for another 24-48 hours. If the mixture has turned reddish or orange in color, throw it away and make a new batch.
I use whole wheat in my starter. Although I got it going with white flour, but that has been over 2 years ago.
I store my starter in a glass pint jar in the refrigerator. I take it out and mix it with more flour and water to get it going and then return about a pint to the refrigerator for next time and then make my bread from what is left.
I have a very nice Sourdough presentation on Power Point if anyone is interested in my sending it to them for the cost of the CD and postage. I can also send some starter to anyone who is interested in it.
2 cups flour
1 medium-sized potato
about 2 cups water
1/2 cup sugar
Boil the potato in water to cover for 20 minutes or until tender. Pour the cooking liquid into a 2-cup measuring cup and let it cool until tepid. Peel the potato and mash it thoroughly in a bowl. If necessary, add enough tepid water to the cooled cooking liquid to make 2 cups of liquid. Stir the cooking liquid, flour, and sugar into the mashed potato to make a thick batter.
Cover the bowl with a plastic wrap and enclose it in a large towel or blanket. Set the starter mixture in a warm (80 degrees to 85 degrees F) place - next to a radiator, for example or near the switched-on oven light of an electric oven or the pilot light of an unlighted gas oven - for 24 hours before uncovering and checking it. The mixture is ready to use when it is bubbly and has a sour smell; if liquid has formed on the top, it should be stirred in before use. If the mixture is unchanged, re-wrap it and return it to the warm place for another 24-48 hours. If the mixture has turned reddish or orange in color, throw it away and make a new batch.
I use whole wheat in my starter. Although I got it going with white flour, but that has been over 2 years ago.
I store my starter in a glass pint jar in the refrigerator. I take it out and mix it with more flour and water to get it going and then return about a pint to the refrigerator for next time and then make my bread from what is left.
I have a very nice Sourdough presentation on Power Point if anyone is interested in my sending it to them for the cost of the CD and postage. I can also send some starter to anyone who is interested in it.