Sourdough Starter Iii – a delicious recipe with potatoes, water, flour, white sugar, active dry yeast. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan, cover potatoes with water. Cook over medium heat until tender, about 20 minutes. Remove potatoes and reserve for other use. Let cooking water cool to lukewarm.
2
Mix flour and 1 cup potato water. Set aside in bowl with cloth or wax paper to cover. Mixture does not have to be mixed smooth: the batter will work out any lumps as it sits. Stir once or twice a day until it smells right. It will have a nice sourdough smell to it after about 4 or 5 days, depending on the temperature of your kitchen. You can add a teaspoon of sugar to quicken the process. If you want to speed the process even more you can add a package of yeast to the water before adding the flour. Use as directed in your favorite Sourdough Bread recipe.
262
kcal
Calories
1
g
Fat
55
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 peeled and cubed potatoes, 2 cups warm water, 2 cups all-purpose flour, 1 teaspoon white sugar (optional), and more.
Yes, Sourdough Starter Iii falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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