Go Back
–+ servings

Quick Sourdough Starter

A "cheat", but still yields great taste, and a good lift
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 day
Servings: 1 Batch
Course: Breads, Ingredient
Cuisine: Global
Calories: 752
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large Glass Jar

Method
 

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

Nutrition

Calories: 752kcalCarbohydrates: 128gProtein: 22gFat: 16gSaturated Fat: 4gSodium: 1652mgPotassium: 429mgFiber: 7gSugar: 14gCalcium: 266mgIron: 8mg

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)

Tried this recipe?

Let us know how it was!