Ruth Almans Sourdough Starter

* Exported from MasterCook *

RUTH ALMANS SOURDOUGH STARTER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Thick Potato water
2 tb Sugar
2 c Flour (more or less)
1/2 ts Yeast (use yeast only to
-speed action)

Dump above into Sourdough Pot.

Boil potatoes with jackets on until they fall to
pieces.

Lift skins out, mash potatoes making a puree. Cool.
Add more water to make sufficient liquid, if
necessary. Richter the potatoe starter, richer the
starter. Put all ingredients in pot. Beat until
smooth creamy batter. Cover. Set aside to start
fermentation.

*My Note After the starter has had about 3 days to get
going good, put in refrigerator. Take out what you
need to make bread, pancakes...put equal amount of
flour and water in that you take starter out. One
teaspoon of this will make a phenomenal amount of
starter...this is a KILLER sourdough.



- - - - - - - - - - - - - - - - - -