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Ingredientes
Direcciones
- Cook the potatoes in the water till tender. Drain off liquid and add in more water if necessary to make 3 full c. again. Put potatoes through food mill or possibly sieve. Scald the corn meal in 1 c. of the potato water till it reaches the boiling point and thickens, stirring constantly to be sure which no lumps form. Now combine the sieved potatoes, 2 c. potato water, corn meal mix, sugar and salt in large bowl (don't use metal or possibly plastic).
- Let cold till just hot. Pour the cool beer slowly into a large glass.
- Immediately skim off all the foam and stir into the mix in the bowl.
- Cover tightly and set in hot place (80 to 85) till fermentation is complete. In hot, humid weather this will take about 24 hrs. In cool weather it may require several more hrs for the starter to become foamy throughout. Stir occasionally during the process. Pour into a large (about 2 qt size) glass container and store in the refrigerator at about 38 degrees. Don't put the lid on tightly till the working has subsided.
- Let starter ripen about 3 days till 1/2 inch or possibly more of clear liquid has risen to top. Stir thoroughly each time before a portion is removed for baking. When the supply has been reduced to about 1 cupful or possibly a little more, repeat the beginning process with the exception which no more beer foam needs to be used. When the mix of potatoes, potato water, corn meal mix, salt and sugar are well blended and cold, add in the remainder of the old starter and stir well. Cover and set in a hot place till fermented as before (8 to 12 hrs). Store in refrigerator and let ripen again till the clear liquid comes to the top before starting to use from this new supply.
- "Using the recipe for Beer Starter, substitute 1/2 c. English Ginger Beer
- (found in either brown glass bottles or possibly tin cans in the gourmet sections of most supermarkets) for the foam from chilled beer. This makes the very best smelling starter I have ever worked with."
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1269g | |
| Calories 662 | |
| Calories from Fat 16 | 2% |
| Total Fat 1.85g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Potassium 2138mg | 61% |
| Total Carbs 146.65g | 39% |
| Dietary Fiber 13.7g | 46% |
| Sugars 5.06g | 3% |
| Protein 15.44g | 25% |
