I need a recipe for sour dough starter. I had a starter that used potatoes, the dough set out for eight hours, then the rolls had to rise for about that long. I think the starter used yeast and potatoes. I have a problem getting my starter to grow. It wants to just sit there.
Here is the recipe that my mother-in-law gave me. I hope it works for you. It doesn't use potatoes.
Mix together and let stand at room temperature for two days. Stir twice a day as the mixture tends to separate. Refrigerate covered.
Feed dough when it gets to less than 2 cups, as most recipes call for 1 cup and you have to have at least 1 cup to feed.
To feed dough:
When the dough is activated (bubbles), stir and return to refrigerator.
Be sure to leave your sourdough starter mix in a glass container, such as a canning jar and not in
a metal container.
By Geri in KY
Sour Dough Starter
Printed from http://cooks.com
First make potato water by cutting up two medium sized potatoes into cubes and boil in three cups of water until tender. Remove the potatoes and measure out 2 cups of remaining liquid. Mix the potato water, flour, and sugar into a smooth paste. Set in a warm place until starter mixture rises to double its original size.
Sour Dough Biscuits:
Place flour in large bowl, make a well in the center and add sour dough starter (above). Stir in salt, soda, and sugar and add shortening. Gradually mix in enough flour to make a stiff dough. Pinch off dough for one biscuit at a time. Form a ball and roll it in melted shortening. Crowd biscuits in a round 8 inch cake pan and allow to rise in a warm place for 20 to 30 minutes before baking. Bake at 425 degrees F until done.
Here is the recipe for starter I have used for years.
Put ingredients into a 4-6 quart plastic or glass container and mix well. Use wood or plastic spoon. Cover, but vent slightly. (Do not seal). Let set 6 hours or overnight in warm place, approximately 85 degrees. Dough will ferment and increase in size.
Use 1 cup for making bread and store remainder in fridge. Feed the starter weekly.
To feed starter, to at least one cup starter, add:
Cover and let set in warm place overnight and is ready to use. Store remaining starter in fridge.
Hope this helps
Elles from AR (10/26/2004)
By Elvie Smith
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