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Sourdough Potato Bread Starter

Anonymous Fri Oct 07 16:49:31 2005

1 pk Active dry yeast

1 c Warm water

3/4 c Sugar

3 tb Instant potatoes

3/4 c Sugar

1 c Warm water

3 tb Inst. potato; heaping

Dissolve yeast in water,add sugar & potatoes. Stir until dissolved.Let stand a t room

temperature all day or overnight before refrigerating. Starter should be made 3-5 days

before beginning bread. Keep starter in refrig erator 3-5 days. Take out and feed with feed

mixture. After mixing in feed mix ture, let starter stand at room temperature all day or night

(8-12 hrs). Cover with a paper towel or cloth. It will not rise, only bubble. Take out one cup

to use in making bread & return rest to refrigerator. Keep in refrigerator 3-5 days and feed

again.If not making bread, after feeding, give or throw away 1 cup. It must be fed every 3-5

days to increase bulk.

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