Sourdough Starters

I'm going to give you several starters. I usually use the basic one, but some people might like to experiment. By the way, when I gave my starter the last stir last night, it sure did have a smell - whew!

QUICK OVERNIGHT SOURDOUGH STARTER:

1 pkg. plus 1 tablespoon dry yeast
4 cups lukewarm water (by now you know to put the yeast into some of this water to dissolve.)
4 cups all-purpose flour

Dissolve yeast in a small amount of lukewarm water. Stir flour into remaining water (I prefer to stir water into flour.) and add yeast mixture. Mix well and cover. Let mixture stand in a draft free area that is near 85 degrees F. (30 C) for at least 6 hours or overnight. Starter is now ready to be mixed with other ingredients for your favorite sourdough recipe.
(This might be good for early morning cinnamon rolls. Don't forget to replinish the starter.)

WHOLE WHEAT SOURDOUGH STARTER:

½ teasp dry yeast
3/4 cup warm water (110 F; 43 C)
3/4 cup whole wheat flour

Dissolve yeast in warm water. Stir in flour and mix well. Store in a clean, covered plastic container large enough to allow for expansion. Place in a warm area for 18 to 20 hours. Stir occasionally. At this point starter may be stored in refrigerator and will be referred to as primary batter or starter.

Keep whole wheat starters from other starters to provide desired flavor and texture for different recipes. Keep starter active by adding equal portions of whole wheat flour and water at least once a week if starter is not replenished with normal use.

POTATO WATER SOURDOUGH STARTER:

3 medium potatoes, peeled and cubed
1 qt. water
1 3/4 cups all purpose flour
1 tablesp sugar
1 tablesp salt
1 pkg dry yeast
1 ½ 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 warm place (85 F; 30 C) 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 gasses to escape. To replenish add equal amounts of all-purpose flour and lukewarm water at least once a week.