Potato Sourdough Starter

Recipe by: Paula

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Prep: 35 mins
Serves: 8

A sourdough starter that uses the liquid from boiled potatoes to attract wild yeast.

Recipe provided by:

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Ingredients
(See nutrition)

4 Cyprus potatoes, peeled

1L (1 3/4 pints) water

100g (4 oz) plain flour

1 1/2 teaspoons caster sugar

1/2 teaspoon salt

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Preparation method

1. Combine potatoes and water in a small stockpot or medium saucepan. Cover and boil until potatoes are tender, about 35 minutes. Drain cooking liquid into a large glass measuring jug. Reserve potatoes for another use.

2. 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.

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.