Starter Again

We had 2 days above 100 degrees this Summer.  Only 2, I know!  It's not that hot here, and never humid, and we have very few bugs...don't hate me!  BUT it rains for 9 months, so stop being jealous.  Anyway, what do you do in such heat?  I get a sourdough starter going again.  That is the only productive thing I can do.

This one is from the same book as the last, but it's made from potato water (just like my favorite pumpernickel).  I had both a starter and cooked potatoes at the end of a hot day.  Score!

It made my tastiest no-knead bread yet.

Gone in no time, I now make all my bread (and pizza dough, and rolls) with this sourdough starter.

Make it yourself, and see how good it is!

Potato Water Sourdough Starter

from Sourdough Cookery by Rita Davenport

3 medium potatoes, peeled and cubed

1 qt. water

1 3/4 cups all-purpose flour

1 Tablespoon sugar

1 Tablespoon salt

1 pkg (2 1/4 teaspoons) dry yeast

2 1/2 cups potato water

Cook approximately 3 medium potatoes in water until tender.  Drain, reserving liquid.  Use potatoes in a favorite recipe.  In a medium sized mixing bowl, combine flour, sugar, salt, and dry yeast.  Mix well.  Stir in reserved potato water.  Cover with a towel or cheesecloth and place in a very warm place - 85 degrees Fahrenheit or 30 degrees Celsius, for 1-2 days or until mixture becomes bubbly.  Stir down several times a day.  Store until needed in refrigerator in a clean plastic container with tight fitting lid.  The lid must have a small hole punched in it to allow gases to escape.  To replenish, add equal amounts of all-purpose flour and lukewarm water at least once a week.