More (sourdough starters)
06-18-2012, 05:32 AM
#1
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Join Date: Mar 2012
Location: Midlothian,Texas
Posts: 724
More (sourdough starters)
These recipes are taken from Bernard Clay's NEW COMPLETE BOOK of BREADS
COOKED POTATO STARTER
(six cups)
This is made it 2 steps, several days apart
4 tablespoons of cornmeal
2 tablespoons of sugar
1 1/2 teaspoon of salt
1 cup milk
In a sauce pan stur cornmeal, 2 tablespoons sugar, 11/2 teaspoons salt and milk together. Bring to a scalding boil. Stir constantly. Pour this mixture is a small bowl or glass container, cover tightly with plastic wrap and leave in a warm place (90*) for 2 to 4 days or until it ferments and becomes light and frothy. Stir each day.
___________________________
3 medium potatos, peeled
1 quart water
3 tablespoons sugar
2 teaspoons salt
When first mixture is spongy, cook the potatos in a pot with 1 quart water until tender.
Reserve the water and add more if necessary to make 3 cups of liquid. Mash potatos and put through a sieve or food mill. Stir in the reserved liquid, sugar. and salt. When cool, stir in the fermented cornmeal. Cover and let stand in a warm place. Stir down each time it becomes bubbly. Next day,put the milture in a 2 quart jar, cover, and place in the refrigerator to age for about 3 days before using.
Stir the starter down each time before using and replenish when the starter has been reduced to 1 or 1 1/2 cups. Prepare a new mixture of potato, potato water, sugar, salt and proceed as before.
COOKED POTATO STARTER
(six cups)
This is made it 2 steps, several days apart
4 tablespoons of cornmeal
2 tablespoons of sugar
1 1/2 teaspoon of salt
1 cup milk
In a sauce pan stur cornmeal, 2 tablespoons sugar, 11/2 teaspoons salt and milk together. Bring to a scalding boil. Stir constantly. Pour this mixture is a small bowl or glass container, cover tightly with plastic wrap and leave in a warm place (90*) for 2 to 4 days or until it ferments and becomes light and frothy. Stir each day.
___________________________
3 medium potatos, peeled
1 quart water
3 tablespoons sugar
2 teaspoons salt
When first mixture is spongy, cook the potatos in a pot with 1 quart water until tender.
Reserve the water and add more if necessary to make 3 cups of liquid. Mash potatos and put through a sieve or food mill. Stir in the reserved liquid, sugar. and salt. When cool, stir in the fermented cornmeal. Cover and let stand in a warm place. Stir down each time it becomes bubbly. Next day,put the milture in a 2 quart jar, cover, and place in the refrigerator to age for about 3 days before using.
Stir the starter down each time before using and replenish when the starter has been reduced to 1 or 1 1/2 cups. Prepare a new mixture of potato, potato water, sugar, salt and proceed as before.
06-18-2012, 05:46 AM
#2
Senior Member
Thread Starter
Join Date: Mar 2012
Location: Midlothian,Texas
Posts: 724
ANOTHER SOURDOUGH STARTER
RAW POTATO STARTER
(2 cups)
1 cup warm water (105* to 115*)
1 1/4 cups bread or all-purpose flour
1 teaspoon each walt and sugar
1 medium potato, peeled and grated
I a 1-cup measure cup mix together water, flour, salt and sugar. Add the grated potato and sufficent to make a full 2 cups.
Pour mixture into a wide mouth glass jar or bowl that will hold about 1 quart (to allow for expansion during fermentation).
Place a cheesecloth over the container and allow to rest in a warm place (90*) for 24 hours. Stir and cover tightly with plastic wrap which will retain moisture. The mixture will become light and frothy in 2 to 3 days. Stir down each day.
Pour fermented started into a glass jar with a tight lid and place in the refrigerator. In 3 to 4 days, when a clear liquid collects on the top of the mixture, it has ripened sufficiently to use.
RAW POTATO STARTER
(2 cups)
1 cup warm water (105* to 115*)
1 1/4 cups bread or all-purpose flour
1 teaspoon each walt and sugar
1 medium potato, peeled and grated
I a 1-cup measure cup mix together water, flour, salt and sugar. Add the grated potato and sufficent to make a full 2 cups.
Pour mixture into a wide mouth glass jar or bowl that will hold about 1 quart (to allow for expansion during fermentation).
Place a cheesecloth over the container and allow to rest in a warm place (90*) for 24 hours. Stir and cover tightly with plastic wrap which will retain moisture. The mixture will become light and frothy in 2 to 3 days. Stir down each day.
Pour fermented started into a glass jar with a tight lid and place in the refrigerator. In 3 to 4 days, when a clear liquid collects on the top of the mixture, it has ripened sufficiently to use.
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