About this recipe:The natural yeast from potatoes creates a great starter for making your own artisan sourdough bread.
4 potatoes, peeled
1 litre water
100g (4 oz) plain flour
1 1/2 teaspoons caster sugar
1/2 teaspoon salt
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:35min › Ready in:35min
Combine potatoes and water in a small pot. Cover and boil until potatoes are tender, about 35 minutes. Drain cooking liquid into a large glass measuring jug. Reserve potatoes for another use.
Transfer 275ml (10 fl oz) of potato liquid to large ceramic or glass bowl. Add flour, sugar and salt to bowl; stir to combine. Cover bowl with muslin or cheesecloth and let stand at room temperature until starter begins to ferment and bubble, about 4 days. Starter is now ready to use as required in a sourdough bread recipe.
Storage and feeding of starter:
Transfer to covered plastic container and store in refrigerator. Feed starter every 2 weeks. Begin each feeding by discarding all but 225ml. Mix 125g flour and 225ml warm water (45 C) into remaining mixture. Cover with cling film; let stand at room temperature overnight. Replace lid; return to refrigerator.