Starter is a method of getting a fermented mixture of flour, water and yeast.
Here is how I make my Starter. Start with a potato and shred it like you were making Hash Browns.
In fact make Hash Brown from the potato when done. Take the shredded potato and put them into a strainer, and run cold water over them, catching the water. Put the water in a jar and refrigerate it for 48 hours. The water will turn dark brown. Use this water in the following recipe.
Sourdough Starter
1 Cup of Flour
1 Cup of Potato Water (At Room Temperature)
1/4 Cup Sugar
2 1/2 teaspoons of Active Dry Yeast (1 Packet)
Mix all ingredients together and mix well. Put in a container with a loose fitting lid.
Put the container draft free place at. Let is set 48 hours. Feed the Starter, by adding 1 Cup of flour, 1 Cup luke warm water, and 1/4 Cup sugar. Mix well and let stand 2 hours, and and then you can use in a recipe. After taking out the Starter for the recipe, feed the starter again. After the starter has set a couple hours, it can be put in the fridge for a week or more. Take the starter out of the fridge and stir it well, let it stand two hours, then the feed it and let it stand until full of bubbles and it will be ready to use.
Sourdough Bread
2 1/8 teaspoons instant yeast
1 1/2 teaspoons sugar
2 1/2 cups All-Purpose Flour
2 cups Sourdough Starter
1 1/2 teaspoons salt
1/2 cup lukewarm water
Directions
Combine all the ingredients and mix and knead — by hand,
mixer, or bread machine — to make a soft, smooth dough; about 15 to 20 minutes
by hand, 7 to 10 minutes in a mixer, and 20 to 30 minutes in a bread machine.
Place the dough in a bowl oil with olive oil and let it rise
for 45 to 60 minutes, until puffy but not necessarily doubled in bulk.
Lightly grease a 9" x 5" loaf pan.
On a lightly floured work surface, gently deflate the dough,
and form it into a 9" log. Place the log in the prepared pan, cover, and
let it rise until it crests about 1" over the rim of the pan. This will
take 60 to 90 minutes.
Preheat the oven to 350°F. Bake the bread for 40 to 50
minutes, until it is light golden brown, and a digital thermometer inserted
into the center reads 190°F.
Remove the bread from the oven, and let it rest for a couple
of minutes, then turn it out of the pan onto a rack to cool. Store,
well-wrapped, at room temperature for several days; freeze for longer storage.
