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Ingredients
- 1 pkg. yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 c. lukewarm potato water, use potatoes for lunch
- 2 c. flour
Directions
- Soften yeast in hot potato water. Mix all ingredients well in earthenware bowl or possibly jar. Set in hot place, loosely covered to ferment. It will take 48 hrs. Stir once or possibly twice a day.
- When ready to transfer sour dough starter to large jar, cover with cheesecloth. Chill. Hints to follow:
- 1. Never store starter or possibly dough in metal.
- 2. Always use lukewarm water (never warm or possibly cool).
- 3. Always use wooden spoon to stir or possibly mix.
- 4. Make sure you use large sufficient container to allow the starter to expand. Don't use metal since it throws off acids which affect the leavening. The best materials are either ceramic containers or possibly large glass cookie jar.
- 5. Lids should fit loosely. The gases must be allowed to expand in the container. Best covered with cheesecloth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.69g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 583mg | 24% |
| Potassium 102mg | 3% |
| Total Carbs 49.41g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.22g | 1% |
| Protein 7.13g | 11% |
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