Sourdough Starter (with No Yeast)
- 4 Russett potatoes, peeled
- 4 1/2 cups water
- 1 cup all purpose flour
- 1/2 teaspoon salt
Combine potatoes and water in stock pot. Cover and boil until potatoes are fork tender, about 35 minutes. Drain liquid. Potatoes may be used for another dish. Pour 1-1/4 cups of potato liquid into a large ceramic or glass bowl. Add flour, sugar, and salt and stir to combine. Cover bowl with cheesecloth and let stand at room temperature until starter begins to ferment and bubble, about 4 days. Starter is now ready to use.
TO STORE AND FEED STARTER: Transfer starter to covered plastic container and store in refrigerator. Feed starter every 2 weeks by throwing away all but 1 cup. Mix 1 cup all-purpose flour and 1 cut warm (105° to 115°) into remaining mixture. Cover with plastic and let stand at room temperature overnight. Replace lid and return to refrigerator. Repeat process as needed.
PREPARATION TIME: Approximately 40 minutes (starter is ready in about 4 days).