To Make the starter:
Mix the yeast and 1 cup of the warm water in a small bowl. Put into a plastic container, seal, and refrigerate for 3-5 days.
To Make the Starter Feed:
Combine the sugar, potatoes and remaining 1 cup of warm water in a small bowl and stir into starter. Cover loosely (to allow some of the pressure to esacpe as the gases build) and let stand at room temprature for 5-12 hours. The mixture will be bubbly.
Take out 1 cup to make bread and loosely cover the starter and return it to the refrigerator. Feed again after 3-5 days. If not making the bread after feeding the starter, throw away 1 cup to avoid depleting the starter.
Do Not Put The Lid On Tight.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Start (285g)|
|Recipe Makes: 2|
|Calories from Fat: 13 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0g|
|Cholesterol 2.8mg||1 %|
|Sodium 38.4mg||1 %|
|Potassium 247.5mg||7 %|
|Total Carbohydrate 231.1g||68 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 228.7g|
|Protein 4.4g||6 %|
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.
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What would you serve with this? Link in another recipe
tonigardnerI absolutely love sour dough3y ago
EmilyhopeWhat type of yeast, rapid rise or active dry?5y ago
tobie94I AM STARTING THE STARTER ON THIS SUN BUT DO YOU HAVE THE BREAD RECIPE THAT YOU LIKE TO USE WITH THIS STARTER?7y ago