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Thread: More (sourdough starters)

  1. #1
    Senior Member Ccorazone's Avatar
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    More (sourdough starters)

    These recipes are taken from Bernard Clay's NEW COMPLETE BOOK of BREADS

    COOKED POTATO STARTER
    (six cups)
    This is made it 2 steps, several days apart

    4 tablespoons of cornmeal
    2 tablespoons of sugar
    1 1/2 teaspoon of salt
    1 cup milk
    In a sauce pan stur cornmeal, 2 tablespoons sugar, 11/2 teaspoons salt and milk together. Bring to a scalding boil. Stir constantly. Pour this mixture is a small bowl or glass container, cover tightly with plastic wrap and leave in a warm place (90*) for 2 to 4 days or until it ferments and becomes light and frothy. Stir each day.
    ___________________________
    3 medium potatos, peeled
    1 quart water
    3 tablespoons sugar
    2 teaspoons salt

    When first mixture is spongy, cook the potatos in a pot with 1 quart water until tender.
    Reserve the water and add more if necessary to make 3 cups of liquid. Mash potatos and put through a sieve or food mill. Stir in the reserved liquid, sugar. and salt. When cool, stir in the fermented cornmeal. Cover and let stand in a warm place. Stir down each time it becomes bubbly. Next day,put the milture in a 2 quart jar, cover, and place in the refrigerator to age for about 3 days before using.

    Stir the starter down each time before using and replenish when the starter has been reduced to 1 or 1 1/2 cups. Prepare a new mixture of potato, potato water, sugar, salt and proceed as before.

    "Small deeds done are better than great deeds planned"
    Peter Marshall

    "Life is not measured by the number of breaths we take but by the moments that
    take our breath away". - Hilary Cooper
    http://www.etsy.com/shop/2HartsCreations?ref=si_shop

  2. #2
    Senior Member Ccorazone's Avatar
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    ANOTHER SOURDOUGH STARTER

    RAW POTATO STARTER
    (2 cups)

    1 cup warm water (105* to 115*)
    1 1/4 cups bread or all-purpose flour
    1 teaspoon each walt and sugar
    1 medium potato, peeled and grated

    I a 1-cup measure cup mix together water, flour, salt and sugar. Add the grated potato and sufficent to make a full 2 cups.
    Pour mixture into a wide mouth glass jar or bowl that will hold about 1 quart (to allow for expansion during fermentation).
    Place a cheesecloth over the container and allow to rest in a warm place (90*) for 24 hours. Stir and cover tightly with plastic wrap which will retain moisture. The mixture will become light and frothy in 2 to 3 days. Stir down each day.
    Pour fermented started into a glass jar with a tight lid and place in the refrigerator. In 3 to 4 days, when a clear liquid collects on the top of the mixture, it has ripened sufficiently to use.

    "Small deeds done are better than great deeds planned"
    Peter Marshall

    "Life is not measured by the number of breaths we take but by the moments that
    take our breath away". - Hilary Cooper
    http://www.etsy.com/shop/2HartsCreations?ref=si_shop

  3. #3
    Junior Member terry leffler's Avatar
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    I missed the 1st post - would you let me know where it is?
    Many thanks!

  4. #4
    Super Member Psychomomquilter's Avatar
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    is that salt?? walt??
    The Lord is my shepherd I shall not want..... for anything

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