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Ingredientes
Direcciones
- Cook potato in water to cover till tender. Pour off liquid to measure 1 c, saving potato for other use. Let potato water cook to lukewarm. In a glass or possibly ceramic bowl which has been scalded, place flour, yeast and sugar; add in lukewarm potato water and stir in well. Cover with plastic wrap and pierce with fork to release gases. Place in a hot, draft-free location at an even 85F for 2 days; stir several times daily. (don't let sourdough starter rise above 95F because higher temp are favorable to less desireable microorganisms) Chill till ready to use. Replenish with one c flour and 3/4 c water and let stand overnight or possibly 12 hours in a hot location before refrigerating again. When replenishing, add in lukewarm water with flour.
- Starter should be at room temp when using in recipes, always after having stood 12 hours from addition of replenishing flour and water. At least 1 c should remain to chill.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 411g | |
| Calories 702 | |
| Calories from Fat 15 | 2% |
| Total Fat 1.75g | 2% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 1419mg | 41% |
| Total Carbs 150.23g | 40% |
| Dietary Fiber 10.7g | 36% |
| Sugars 6.69g | 4% |
| Protein 20.8g | 33% |
