Sour Dough Starter
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 cup warm water
- 3/4 cups granulated sugar
- 3 tablespoons instant potatoes (hungry jack flakes are best)
- 1 package yeast active dry (do not use quick rise)
- Carbohydrate 129.349125 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (366g)
- Sodium 9.48 mg
- Sugar 129.349125 g
- Trans Fat 0 g
- Calories 501 calories
Mix together and make sure the yeast disolves completely. Then refrigerate for 5 days, take out and add 3/4 cup of sugar, 3 tablespoons of instant potatoes, 1 cup of warm water. Put back in fridge for another 3 to 5 days, take it out and feed with the standard 3/4 cup of sugar, 3 tablespoons of instant potatoes, 1 cup of warm water. This time leave out covered all day (8 to 12 hours). It does not rise, it only bubbles and should smell like beer. Use one cup making the bread recipe. Return remaining starter to refridgerator. Keep in refrigerator up to 3 to 5 days and you must feed it again and make bread, if not making bread again must take a cup out and give away or throw away. The standard feeding is the same as above but with out the yeast. Only use the yeast to start the starter itself. Starter should be feed every 3 to 5 days no matter what. After the 2nd feeding leave out for 8 to 12 hours each time you feed it.
