(3 votes, average: 3.67 out of 5)
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Starter for delicious sourdough rolls and bread.
Difficulty: Intermediate
Servings: 1
Ingredients
3 pkg. yeast
1 cup warm water
3/4 cups sugar
3T. instant potatoes
Directions
Dissolve yeast in warm water, let stand 5 minutes.
Add sugar and instant potatoes. Stir well and let stand 8 to 10 hours then refrigerate for 2 to 3 days.
After 2 to 3 days, feed starter again with
3/4 cup sugar
3 T. instant potatoes
1 cup warm water
Let stand again for 8 to 10 hours. Remove 1 cup and bake bread using my sourdough roll recipe. Return your starter to the refrigerator and begin the 2 – 3 day process again.
Categories: Breads, Other Breads, Rolls, Sourdough, Yeast Breads
Submitted by: kentuckyfarmgirl on May 3, 2010
sahmcolorado says:
I have a question about this starter. Do I have to make sourdough bread every 2-3 days forever or can I just let the starter sit for a longer time between uses?
On June 19, 2010 at 11:13 am
Pete says:
My limited experience with sourdough starter includes keeping it in the refrigerator between uses. That slows down the process for those of us who want it but not every couple of days! But that was not using this specific recipe, so we really need to hear from the poster on whether or not this recipe reacts well to more longer term refrigeration…
On June 19, 2010 at 1:19 pm