Now the starters. This is
The starter that Connie used
After that is
An alternative for people
Who have trouble with the
First one.
Potato starter I: 1 cup water, 1 cup sugar, and 1/2 cup potato flakes.
Mix the ingredients. Cover loosely and leave in a warm place, such
as on top of a water heater, for 3 or 4 days. If the mixture starts
to smell yeasty prior to 3 or 4 days, or is ready. Go ahead and feed
it and start making bread. See the feeding directions below. This
is from the « Panola COunty Heritage Cookbook ».
For people who have trouble cultivating wild yeast, this is an
alternate starter recipe.
Potato starter II: 2 evelopes (2 TBSP) active dry yeast, 1/2 cup warm
water (105 to 115 F), 1 cup warm water (105 to 115 F), 2/3 cup sugar,
and 3 TBSP instant potato flakes.
Dissolve the yeast in 1/2 cup warm water in a medium mixing bowl.
Stir in 1 cup warm water, sugar, and potato flakes.
Let the mixture sit out all day, then refrigerate 10 to 15 days. (A
10-day schedule works fine.) Remove from refrigerator and feed, see
the
feeding instructions below. Now you are ready to use 1 cup of the
starter to make bread.
Return the rest of the starter to the refrigerator for another 5 to 10
days. Before making your next batch of bread, feed the starter again.
SEE FEEDER_1 recipe
Yields
1 servings