Potato Sourdough Starter
A potato-based sourdough starter leverages potato water and mashed potatoes to cultivate a yeast culture for baking artisan bread.
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Instructions
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Start boiling 4 cups of water. Peel and cube three potatoes.
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Boil the cubed potatoes in the water for about 30 minutes until soft; drain, reserving the potato water.
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Mash the cooked potatoes, then combine them with the reserved potato water and cool to lukewarm.
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Stir in the yeast, warm water, bread flour, sugar, and salt.
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Cover the bowl with a clean towel and let it sit at room temperature for 24 hours.
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Pour the starter into a jar, cover, and refrigerate.
Nutritional Info (per serving)
Calories:
158 kcal
Carbohydrate:
35 g
Cholesterol:
0 mg
Fiber:
2 g
Protein:
4 g
Saturated Fat:
0 g
Sodium:
1203 mg
Sugar:
9 g
Fat:
0 g
Unsaturated Fat:
0 g