Sourdough Starter w/o Yeast

1. 1

   Cook potato peelings until tender Set potato water aside to cool and settle for 1/2 hr.

2. 2

   Ladle off 2 c. water, leaving settlings

3. 3

   In a sterilized 2-quart glass/ceramic bowl, using a wooden spoon, mix honey, flour and warm water.

4. 4

   Mix until thick batter forms.

5. 5

   Leave uncovered in your kitchen for 1/2 hr.

6. 6

   to trap the yeast spores in the air.

7. 7

   Cover loosely with lightweight kitchen towel.

8. 8

   Let stand in warm place for 24 hours.

9. 9

   Stir then cover loosely.

10. 10

    Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour... stirring once a day.

11. 11

    Place in a one quart jar and store in refrigerator.

12. 12

    *Forevery cup of starter removed, replace with it w/ one c. of spring water and one c. of flour

13. 13

    *If the starter is not used within one week, you must feed it by removing a cup and replacing it w/ a c. of four and a cup of water*

14. 14

    If a clear liquid rises to the top of starter during storage, simply stir it back in.

15. 15

    *If the liquid turns a light pink, it means the starter is beginning to spoil so discard*

16. 16

    Store in the freezer if you like.

17. 17

    Just store in a roomy plastic container allowing for freezing expansion.

* Per serving · 4 servings · Values may vary.