Go Back
+ servings

Quick Sourdough Starter

A "cheat", but still yields great taste, and a good lift
Prep Time 15 minutes
Cook Time 1 day
Course Breads, Ingredient
Cuisine Global
Servings 1 Batch
Calories 752 kcal

Equipment

  • Large Glass Jar

Ingredients
  

  • 2 ea Baking Potato Peeled, large cubes
  • 2 cups Water FILTERED / BOTTLED (see notes)
  • 1 pkg Dry Yeast (The Cheat)
  • 1 tsp Granulated Sugar (More Cheat)
  • 1 cup AP FLour

Instructions
 

  • In an saucepan over medium heat, add water and potatoes, simmer until potatoes are tender, 15-25 minutes
  • Strain potatoes, reserve the cooking water, and cool water to ~ 100 degrees F
  • Combine cooking water, sugar, yeast and allow to sit. Yeast should activate in 15 minutes, (I.E. prove the yeast)
  • Once the yeast has proven, beat in the flour and cover with a dish towel and place in warm area.
  • Allow to rise and ferment for 24 hours.
  • Once can now remove 1 cup starter, to replace 1 package of yeast in a recipe
  • You will need to reserve at least 1/4 cup starter to keep the batch going

Notes

General Notes :
  • DO NOT USE TAP WATER, It probably has chlorine, which will kill the starter
    • Use Charcoal filtered
    • Use Water you have boiled and cooled 
  • Caring for  the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water.
    • One can adjust the feeding percentages to vary the taste
    • I.E.  Large dose feedings keep the acidity, (twang) low.
  • I put this through a week of "building", take out 1 cup of starter, add 1 cup flour, 1 cup water, daily.
  • I.E.  Use 1 cup of starter, replace with 1 cup flour, 1 cup water and BEAT.
  • Yes, you can store this in the refrigerator, I will usually do this AFTER I have my starter established.  The slower fermentation in the fridge yields much more twang
  • One the starter is established one must maintain the starter, by feeding every 3 days or so.
  • Feed by removing 1 cup of the starter (DO NOT THROW THAT AWAY)  and adding 1 cup of flour and 1 cup of warm water. Whisk until blended. Cover loosely and return to the refrigerator.
  • Whence you wish to bake, remove the starter from the fridge.
    • Feed the starter and wait 2 hours  (warm up and get active)
    • Divide your starter and replace unused portion back into fridge
    • Continue with your recipe
  • That starter you just removed, what to do with it?
    • Bake Bread
    • Make Rolls
    • Make Waffles
    • Make Sourdough biscuits ... (post forthcoming)

Nutrition

Calories: 752kcalCarbohydrates: 128gProtein: 22gFat: 16gSaturated Fat: 4gSodium: 1652mgPotassium: 429mgFiber: 7gSugar: 14gCalcium: 266mgIron: 8mg
Keyword Bread, Sourdough, Waffels
Tried this recipe?Let us know how it was!