Try this Mashed Potato Sourdough Starter recipe, or contribute your own.
Suggest a better descriptionRecipe by: FWDS07A Patricia Dwigans Put the 1 cup of cooked mashed potatoes in a clean quart container. Add sugar, salt and warm water. Mix well. Cover with a clean cloth and place in a warm locationfor 2-3 days or untl mixture ferments, bubbles up and smells pleasantly sour. Use at this time or store in the refrigerator in a clean plastic container. Cover of container should have a small hole punched to allow gases to escape. Sourdough breads made rom this starter will not taste any different than any other starter or have any of the lavor of potatoes Replenish with equal portions of flour and warm water added to the starter. Allow to ferment at room tep for 8-10 hours and ten return to refo. If starter is not used and replenished once a week, stir down after 3-4 weeks, discard 1/2 of it and replenish the balance with same recipe first used. A sprinkle of dry yeast may be needed if starter doesnt appear bubbly and ferented after being in use for a period of time. If a clear liquid forms on top of mixture, simply stir down and continue to use as needed.
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Serving Size: 1 Serving (431g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 785 | ||
Calories from Fat: 14 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 4.2mg | 1 % | |
Sodium 641.3mg | 22 % | |
Potassium 780.5mg | 21 % | |
Total Carbohydrate 194.6g | 57 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 188.2g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 785
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