More Sourdough Starters 1

HONEY STARTER:

1 pkg. dry yeast
2 ½ cups warm water (110 F; 43 C)
2 tablesps honey
2 ½ cups all-purpose flour

Combine the yeast (dissolved in warm water), water, honey, and flour in a 2-quart glass mixing bowl. Cover with cheesecloth, place in a warm area to ferment. In 2 or 3 days sourdough will be ready for use. Use, or store, in a clean plastic container with a fitted cover in a refrigerator until neede. Be sure a hole is punched in container lid to allow gases to escape. If a clear liquid collects on top of mixture, stir down when ready to use. Replenish at least once a week with equial portions of warm water and all-purpose flour.

RAW POTATO STARTER:

1 cup warm water (110 F; 43 C)
1 1/4 cups all-purpose flour
1 teasp. salt
1 ½ teasp sugar
1 medium potato, peeled and grated

Mix together the water, flour, salt and sugar in a 1-quart mixing bowl. Add grated potato and mix well. Cover container tightly with plastic wrap to prevent moisture from evaporating and allow it to sit in a warm place for 24 hours. Stir several times during the 24 hour period. Within 2 or 3 days mixture will become fermented, giving a foamy appearance. Stir down at lease once each day. Pour the fermented starter into a clean plastic 1-quart container. Cover with a fitted lid that has a small hole punched to allow gasses to escape. After being refrigerated for 3 to 4 days, mixture will be ripened sufficiently to use. A clear liquid will collect on top. Simply stir into mixture and use started when needed. Replenish the starter with equal portions of warm water and flour. Allow to sit at room temperature 10 to 12 hours then return to refrigerator until needed.

MASHED POTATO SOURDOUGH STARTER:

1 cup cooked mashed potatoes
1/4 cup sugar
2 teasp salt
1 cup warm water (110 F; 43 C)

Put 1 cup of cooked mashed potato in a clean quart container. Add sugar, salt, and warm water. Mix well. Cover with a clean towel and place in a warm location for two days or until mixture ferments, bubbles up and smells pleasantly sour. Use at this time or store in the refrigerator in a clean plastic container. Cover of container should have a small hole punched to allow gasses to escape. Sourdough breads made from this starter will not taste any different than any other starter or have an of the flavor of potatoes. Replenish with equal portions of flour and warm water added to starter. Allow to ferment at room temperature for 8 to 10 hours and then return, covered,to refrigerator. If starter is not used and replenished onc a week, stir down after 3 or 4 weeks, discard half of it and replenish the balance iwht same recipe first used. A sprinkle of dry yeast may be needed if starter doesn't appear bubbly and fermented after being in use for a period of time. If a clear liquid forms on top of mixture, simply stir down and continue to use as needed.

This is the end of my sourdough starters. I will now give some recipes.

Sandy